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Prep Time: 50 Minutes Cook Time: 15 Minutes |
Ready In: 65 Minutes Servings: 4 |
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I cut this recipe out from a People magazine. The blend of molasses, Worcestershire sauce, brown sugar and chipotle peppers in adobo sauce sounds tantalizing. 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 chiles in adobo, chopped (or 2 tsp. hot sauce) |
3 lbs boneless skinless chicken breasts or 3 lbs boneless skinless chicken thighs, cut lengthwise into 1-in .-wide strips |
36 -40 wooden skewers (6-in.) |
Directions:
1. Combine everything except chicken and skewers in a large glass or stainless steel bowl. Whisk to combine. Add chicken strips and toss to coat. Cover and marinate in refrigerator for at least 45 minutes and up to 4 hours.
2. Heat oven to 425°F Remove chicken from marinade (reserving marinade) and thread 1 piece onto each skewer. Arrange skewers on a foil-lined baking sheet in a single layer. Heat reserved marinade and boil for 3 minutes. Let cool.
3. Bake chicken in middle of oven for 10 minutes. Flip skewers and baste with remaining marinade (you don't need to use it all). Bake for about 5 more minutes, until golden brown on both sides.
4. Note: I'm guessing you could also grill these for about 4 minutes per side to add some extra depth of flavor.
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