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Chili Molasses Chicken Skewers

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  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 36 to 40 Skewers
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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 peppers in adobo, chopped (or 2 teaspoons hot sauce)

3 pounds boneless skinless chicken breast or thigh meat, cut lengthwise into 1-inch wide strips

36 to 40 (6-inch) wooden skewers


  1. Combine everything except chicken and skewers in a large nonreactive bowl and whisk to combine. Add chicken strips and toss to coat. Cover and marinate at least 45 minutes and up to 4 hours.
  2. When ready to cook, heat oven to 425 degrees F and arrange a rack in the middle. Remove chicken from marinade (reserving marinade) and thread 1 piece of chicken on each skewer.
  3. Heat the reserved marinade to boiling and boil for 3 minutes. Cool a bit before using.
  4. Arrange skewers on a foil-lined baking sheet in a single layer. Bake for 10 minutes, flip skewers and baste with remaining marinade (you don't need to use it all). Bake about 5 more minutes, until golden brown on both sides.
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