Honey-Ginger Grilled Chicken Skewers
Recipe: Honey-Ginger Grilled Chicken Skewers
From: a Star-Tribune (Minneapolis newspaper) clipping
Serves: 4-5
1-1/2 lb. boneless chicken (breast or thigh)
1/4 c. cider vinegar
1 Tbsp. honey
2 Tbsp. vegetable oil
1 Tbsp. Dijon mustard
1/2 Tbsp. brown sugar
2 cloves garlic, minced
2 tsp. minced fresh ginger
1 tsp. powdered ginger
Slice chicken into strips 2-3" by 1" by 1/2". Stir together remaining ingredients in bowl. Add chicken strips and stir to coat thoroughly. Refrigerate 2-6 hours, stirring occasionally.
If using bamboo skewers, soak at least 30 min. in water -- takes about a dozen to 15. You can also use metal skewers.
Heat grill to med.-high. Remove chicken from marinade, reserving marinade. Thread chicken onto soaked bamboo skewers. Bring marinade to a boil in saucepan and boil for one minute before using to baste (you may need to add a little water to it).
Grill skewers about 6-8 min. until almost done, basting frequently and turning chicken occasionally. Grill another 2 min. without basting.
Notes:
The original recipe called for 3 times this much honey and twice this much sugar, and used these marinade quantities for 3 lb. of chicken. I found that exceedingly sweet, and it didn't really leave any for basting. Adding a dash of something spicy (cayenne, or chili paste, or Tabasco, or some such) would be good too, as the ginger and mustard don't make it very hot.
From: a Star-Tribune (Minneapolis newspaper) clipping
Serves: 4-5
1-1/2 lb. boneless chicken (breast or thigh)
1/4 c. cider vinegar
1 Tbsp. honey
2 Tbsp. vegetable oil
1 Tbsp. Dijon mustard
1/2 Tbsp. brown sugar
2 cloves garlic, minced
2 tsp. minced fresh ginger
1 tsp. powdered ginger
Slice chicken into strips 2-3" by 1" by 1/2". Stir together remaining ingredients in bowl. Add chicken strips and stir to coat thoroughly. Refrigerate 2-6 hours, stirring occasionally.
If using bamboo skewers, soak at least 30 min. in water -- takes about a dozen to 15. You can also use metal skewers.
Heat grill to med.-high. Remove chicken from marinade, reserving marinade. Thread chicken onto soaked bamboo skewers. Bring marinade to a boil in saucepan and boil for one minute before using to baste (you may need to add a little water to it).
Grill skewers about 6-8 min. until almost done, basting frequently and turning chicken occasionally. Grill another 2 min. without basting.
Notes:
The original recipe called for 3 times this much honey and twice this much sugar, and used these marinade quantities for 3 lb. of chicken. I found that exceedingly sweet, and it didn't really leave any for basting. Adding a dash of something spicy (cayenne, or chili paste, or Tabasco, or some such) would be good too, as the ginger and mustard don't make it very hot.