Disneyland's Chieftain Skewers Recipe
Disneyland has some of the best "theme park" food around, in my opinion, and one of my favorite places to grab a bite to eat is the Bengal BBQ located right across from the Indiana Jones ride. It is the home to some of the most tasty kabobs I have ever had the pleasure of eating! My two favorites are the Safari Skewers and the Chieftain Skewers. In case you were wondering, Chieftain Skewer is just a fun name for amazing chicken kabobs. I have been looking for quite a while to track down the official recipe and I am sad to say that to this day I can not find it. So I have turned my energy to copycat recipes and this one by far tastes the best and almost exactly like the ones at Disneyland. I hope you enjoy them as much as I do!
- chicken breasts, cut into long strips
- 4 whole cloves
- 1 tbsp. red wine vinegar
- 1 cup ketchup
- 1/2 cup crushed pineapple
- 1/2 cup brown sugar
- 1/2 cup soy sauce
- 1/4 cup orange juice concentrate
- 3 tbsp. water
- Cut chicken breasts into long strips and set aside.
2. Place the red wine vinegar and the cloves into a sauce pan. Bring to a simmer.
3. Strain cloves from the vinegar. Discard the cloves and let the vinegar cool completely.
4. Combine all ingredients together; mix well.
5. Place chicken inside of marinade and put in the fridge for 24 hours.
6. Once chicken is marinated, steam in the oven. (See directions below.)
7. Let chicken cool slightly before placing on skewers.
8. Once chicken is skewered they are ready to BBQ. They only need to be grilled lightly.
9. Take the leftover marinade that the chicken was in and bring to a boil on the stove. Once marinade comes to a boil and thickens slightly, it is done.
10. When the kabobs are done, remove from grill and spoon some of the marinade over them. Serve while hot.
How to Steam Chicken
If you have a steamer at home, that is great! You can use that instead. If you're like me, steamer-less, I found a great technique online that is super easy.
- Cut four large pieces of foil.
- Fold up the edges of one sheet and seam the sides shut.
- Place a few pieces of the marinated chicken inside.
- Add some extra marinade on top and seal the packet closed.
- Repeat this until all the chicken is in a packet.
6. Fill an oven safe dish with about 1/2 inch of water.
7. Place foil packets inside the dish filled with water.
8. Preheat oven to 375.
9. Cook chicken in oven for 15-20 minutes or until cooked through.
10. Careful when opening packets because the steam will be hot.
-Make sure to soak your skewers a few hours before use.
-When removing the steamed chicken from the oven be careful not to spill the water; it will be extremely hot.
-Before skewering the chicken let it cool so you don't burn your hands.
So Funny Story...
The first time I attempted to make these beauties it was for the Fourth of July. I was so excited to prep everything and sit back while someone else (with BBQ'ing experience) cooked for me. My plan had totally backfired. The person who was suppose to be doing all the grill work had bailed on me and I was left to figure out how to turn the BBQ on. Everything worked out well (at least nothing got burned or caught on fire). I was eager to tell everyone that it was the Disneyland skewers that I had made for them but I decided to wait until they had tasted them. At first everyone said they were delicious and tasted very familiar. It was so hilarious because it was driving everyone crazy trying to figure out where they had them before. When I finally told them, everyone got really excited and lets just say I had no leftovers. I was even told several times that they tasted better than Disneyland's.
I hope y'all enjoy these delicious kabobs, I know I do! If you want to be really park authentic serve them with a grilled vegetable kabob. Vegetable kabobs are so easy to make and are a great way to add something nutritious to the menu. I think these kabobs are perfect for summer nights sitting outside watching the sun go down. I can't wait to make these again for my next BBQ!
Do you want more kabob recipes for summer?
© 2015 Lyndsay Gamber