Chili Molasses Chicken Skewers
- Level: Easy
- Yield: 36 to 40 Skewers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 38 servings
- Calories
- 66
- Total Fat
- 2
- Saturated Fat
- 1
- Carbohydrates
- 3
- Dietary Fiber
- 0
- Sugar
- 3
- Protein
- 8
- Cholesterol
- 23
- Sodium
- 104
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
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 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
Directions
- 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.
- 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.
- Heat the reserved marinade to boiling and boil for 3 minutes. Cool a bit before using.
- 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.