These chicken skewers are spicy with a hint of sweetness and perfect to pair with our InZINerator.
1/3 cup molasses
1/3 cup red wine vinegar
5 tablespoons Worcestershire sauce
2 tbsp. olive oil
2 tbsp. light brown sugar
2 chipotle peppers in adobo, chopped (or 2 tsp. hot sauce)
3 pounds boneless skinless chicken breast or thigh meat, cut lengthwise into 1-inch wide strips
36-40 (6-inch) wooden skewers
Combine everything except chicken and skewers in a large non-reactive bowl and whisk to combine. Add chicken strips and toss to coat. Cover and marinate at least 45 minutes and up to 4 hours.
When ready, soak wooden skewers in water for 30-45 minutes to soften. Lightly oil and heat a grill or barbecue to a moderate heat. Remove the chicken from the marinade (reserving marinade) and thread 1 piece of chicken on each skewer.
In a pot, heat the resevered marinade to boiling, and boil for 3-4 minutes. Remove from heat and use to baste the chicken as it cooks.
Place the skewers on the grill, and let cook, covered, for 6-7 minutes. Baste with the sauce and rotate and continue to cook another 5-6 minutes. Baste one more time, and turn off the heat, letting the skewers set on the grill, covered. Serve with french bread and a green salad.
Recipe courtesy of Monica Bennion