Chili Molasses Chicken Skewers (Aida Mollenkamp) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 36 |
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Ingredients:
1/3 cup molasses |
1/3 cup red wine vinegar |
5 tablespoons worcestershire sauce |
2 tablespoons olive oil |
2 tablespoons light brown sugar |
2 chipotle peppers in adobo, chopped (or 2 teaspoons hot sauce) |
3 pounds boneless skinless chicken breast or thigh meat, cut lengthwise into 1-inch wide strips |
36 to 40 (6-inch) wooden skewers |
Directions:
1. Combine everything except chicken and skewers in a large nonreactive bowl and whisk to combine. Add chicken strips and toss to coat. Cover and marinate at least 45 minutes and up to 4 hours.
2. When ready to cook, heat oven to 425 degrees F and arrange a rack in the middle. Remove chicken from marinade (reserving marinade) and thread 1 piece of chicken on each skewer.
3. Heat the reserved marinade to boiling and boil for 3 minutes. Cool a bit before using.
4. Arrange skewers on a foil-lined baking sheet in a single layer. Bake for 10 minutes, flip skewers and baste with remaining marinade (you don't need to use it all). Bake about 5 more minutes, until golden brown on both sides.
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