Teriyaki Chicken Hors D'oeuvre Skewers |
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Prep Time: 20 Minutes Cook Time: 280 Minutes |
Ready In: 300 Minutes Servings: 10 |
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From the Brook Lodge in Michigan. You can get the chicken ready in advance and broil them at the last minute. Ingredients:
2/3 cup soy sauce |
1/4 cup sherry wine |
3 tablespoons sugar |
1/2 teaspoon gingerroot, grated |
1/2 lemon, juice of |
1 garlic clove, finely chopped |
1 lb chicken cutlet |
pineapple chunk |
1/2 cup butter, melted |
Directions:
1. Cut chicken in pieces 1 X 2 X 1/4 thick and marinate in sauce for several hours or overnight. You could even freeze them in the sauce for future use.
2. Thread a pineapple chunk and then chicken and then another piece of pineapple onto a skewer.
3. Brush with some melted butter and broil under medium heat, just heating through until cooked and lightly browned.
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