Caribbean Chicken Spiedini

Recipe Ingredients

1/4 cup	59ml	Soy sauce
1/4 cup	59ml	Dark molasses
2 teaspoons	10ml	Pureed canned chipotle chilies in adobo
2		Garlic cloves - minced
6		Boneless skinless chicken breast halves
3/4 cup	109g / 3.8oz	Plain dry bread crumbs
1/4 cup	27g / 1oz	Sesame seeds
2 tablespoons	30ml	Minced fresh parsley
1/3 cup	78ml	Chicken broth
3 tablespoons	45ml	Creamy peanut butter

Recipe Instructions

In small bowl, combine soy sauce, molasses, chilies and garlic, stirring to blend. Remove 3 tablespoons mixture; refrigerate to use later.

Place chicken between sheets of waxed paper or plastic wrap. Pound with flat side of meat mallet until about 1/8-inch thick. Set aside.

In shallow dish such as a glass pie pan, combine bread crumbs, sesame seeds and parsley. Dip chicken pieces in soy sauce mixture, then coat with crumb mixture. Roll up chicken jellyroll fashion, and secure with wooden picks. Cover; refrigerate several hours or overnight, if desired (slices come out neater if chilled).

Cut each chicken piece crosswise into 4 thick slices. Skewer crosswise onto 6 skewers, dividing chicken equally. Place chicken on grid over medium-hot coals; grill about 5 minutes a side or until chicken is no longer pink and juices run clear.

While chicken cooks, in small saucepan, combine chicken broth and peanut butter. Bring to a boil over medium heat, stirring until smooth. Remove from heat; stir in reserved 3 tablespoons soy sauce mixture. Let cool to room temperature. Serve sauce with chicken.

This recipe yields 6 servings.

Source:
St. Louis Post-Dispatch, 08-06-2001

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.