The first of December is officially here! It is that time of year when employees pause for a moment from their hectic work schedules to celebrate the holidays and ring in the new year with their colleagues. I had the honor of preparing a special lunch this week for my coworkers at Bull BBQ along with special guests all the way from Norway!! The seasonal menu featured some of my favorite dishes. The grilled skewers were a hit and are a perfect dish for your holiday party this year! They can be marinated and prepared ahead of time, take less than 15 minutes to grill, and are the perfect finger food for a large group.
I love “potluck” work parties. This style of menu invites everyone to share their signature dishes amongst coworkers, and it is a great way to learn new recipes. A few key pointers to consider when bringing a dish to a potluck, whether it be work related or a party at a home:
- The less clean up for everyone, the better. Keep in mind using a disposable dish, platter, and serving utensils for the party. The ultimate goal is to only bring home to-go samples of your favorite dishes (once offered to you) to enjoy later.
- If you must use your favorite glass platter or 3-tier stand to display your sweets, put a piece of tape on the bottom of the dish with your name on it. This way there is no confusion to whom it belongs.
- Create a recipe card to display next to your dish. The best compliment is when everyone is asking for the recipe. With a little planning ahead of time, design a small, decorative recipe card to prop up next to your dish and allow all curious minds to grab one. Also, the card makes it easy for your co-workers to visibly see what the main ingredients in the dish are, and most importantly, avoid any allergic reactions. While I love to serve my spicy peanut dipping sauce along with the chicken skewers, chances are there is someone in the crowd with a peanut allergy. Make sure to label and make it clear to all your guests.
- Don’t bring a dish that needs to be cooked, unless it has be clarified ahead of time that there will be a bbq lit and ready to use or an extra oven preheated and ready to go. You want to avoid a bottleneck for available space to cook your dish.
- Try to have your food ready to serve to make it easy on everyone. Space will be an issue, so if it is a last minute item that needs to be tossed, like a salad, make sure to have all the utensils you need with you to avoid hunting them down once there.
This week on the menu, marinated chicken skewers served with a spicy peanut dipping sauce. Try using one of Bull’s skewers to wow your guests next time you make these at home! Bull’s Flexible Wire Grilling Skewers allow for more food to be placed onto the skewer than straight skewers. Its flexible design allow for more effective use of space on the grill. Made out of stainless steel, these skewers won’t rust even when immersed in a marinade! Another great option are Bull’s Hardwood Handle Double Prong Skewers. The extra wide skewers keep food from slipping and spinning! Take it up a notch and try Bull’s Jumbo Diable Stainless Steel Skewers. These skewers are specially designed for the new Bull 46″ Diablo BBQ. Constructed of high quality 304 stainless steel and built to last, these items are perfect for skewering whole Cornish game hens, Brazilian style Churrasco, or large cuts of vegetables. Bull’s Mini Signature Stainless Steel Skewers (Set of 6) are perfect for a dinner party. Each skewer measures 13 1/2 inches long and are the perfect portioning size. My favorite Bull skewer, however, is the Signature Stainless Steel Skewer. The extra wide skewer keeps any food from spinning, and the sharp point makes it easy to puncture and slide the food onto the skewer. These skewers are the perfect stocking stuffer for your loved ones this holiday season, so make sure to grab yours before time runs out!
- Peanut Sauce: Makes about 2 cups
- ½ cup creamy peanut butter
- 3 cloves of garlic, minced
- 1 tablespoon, fresh ginger, minced
- 1.5 tablespoons fresh lime juice
- 2.5 tablespoons reduced-sodium soy sauce
- 1 teaspoon brown sugar (packed)
- ½ teaspoon crushed red pepper flakes
- 2 tablespoons, unsalted roasted peanuts, roughly chopped, for garnish
- 1 tablespoon scallion, green and white part, thinly sliced, for garnish
- ⅓ cup water, to thin sauce
- Chicken Marinade:
- 1 ½ - 2 pounds boneless, skinless chicken breasts, cut into thin strips
- 3 large cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- ¼ cup olive oil, plus more for grilling
- 1 lemon, juice only
- Kosher Salt and freshly ground pepper
- For the Peanut Sauce: In a food processor, place the minced ginger, garlic, lime juice, soy sauce and blend. Next add the peanut butter, brown sugar, red pepper flakes and blend, slowly adding water to thin, until smooth.
- For the Chicken and Marinade: In a bowl, whisk together the lemon juice, olive oil, ginger and garlic. Pour over the thinly sliced chicken in a non reactive container and marinate for a couple hours.
- Thread the chicken onto the skewers, until all the chicken is gone. Salt and pepper to taste.
- Turn the Bull Grill onto high to preheat. After 5 minutes, use the Bull Dual Handle Mega Monster Brush to remove any residue.
- Oil the grill grates before cooking.
- Grill the chicken skewers, turning evenly, until completely cooked, around 12 minutes total. Once done, turn of the heat and place into a container and cover with foil to keep warm.
- To plate, place the skewers on Bull’s Cutting Board and serve along side with the spicy peanut sauce.
♥ Chef Amy