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Crispy Cilantro-Peppercorn Chicken Skewers

  • Preparation Time: 10 minutes
  • Cooking Time: 10-16 minutes
  • Yield 20 servings


  • 2 teaspoons multicolored peppercorns
  • 2-3 large cloves garlic, coarsely chopped
  • 3 tablespoons fresh cilantro, roughly chopped
  • 1 teaspoon Thai fish sauce
  • 2 boneless, skinless chicken breasts, cut into 10 strips each
  • 20 wooden skewers, about 6 inches in length
  • 2 tablespoons unsalted butter, melted
  • 1/4 cup corn flake crumbs
  • Non-stick cooking spray
  • Pinch of salt

  • 1/2 cup rice vinegar
  • 1/2 cup sugar
  • 2 cloves garlic, finely minced
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons red pepper flakes


Place the peppercorns and garlic in a food processor, and blend to make a paste. Add cilantro and salt, and drizzle in fish sauce. Transfer to a large bowl and marinate chicken in the peppercorn cilantro paste for 1 hour.

Meanwhile, make the dipping sauce. In a medium-sized sauté pan, combine rice vinegar and sugar. Bring to a boil, and cook until sugar dissolves. Add garlic, salt and red pepper flakes. Let cool to room temperature to serve.

Preheat oven according to attached chart. Soak the wooden skewers in boiling water for 30 minutes. Skewer each piece of chicken and brush lightly with butter. Roll in corn flake crumbs. Place on a baking sheet lined with parchment paper and sprayed with non-stick cooking spray. Bake for 5-8 minutes, flip the skewers over, and bake for an additional 5-8 minutes. Serve immediately with the Hot and Sweet Dipping Sauce.

Mode Rack Position  Temp (°F)  Time
  Pure Convection™   3   400   5 min per side
  Convection Bake™   2   400   5 min per side
  Standard Bake™   2   425   8 min per side

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