HT’s HOT AND SPICY SKEWERED CHICKEN

HT's HOT AND SPICY SKEWERED CHICKEN

6 entrée or 12 appetizer servings

 

  • 2¼ pounds boneless chicken breasts
  • 6 to 8 green onions, minced (include some green parts)
  • 1 cup crunch-style peanut butter
  • ¾ cup mild, medium, or hot-spiced tomato-base salsa
  • ¼ cup light brown sugar, firmly packed
  •   or the equivalent of ¼ cup brown sugar in granulated brown sugar substitute
  • 1/3 cup minced parsley (no stems)
  • ¼ cup reduced sodium soy sauce
  • ¼ cup lemon juice
  • 3 tablespoons minced peeled garlic
  • ½ teaspoon cayenne pepper or to taste
  • Freshly ground black pepper to taste
  • Long thin wooden or metal skewers as needed
  • 2 sweet red or yellow or green peppers, or a combination, cored, seeds removed,
  •   and cut into 1 to 1 ½-inch squares (see note)

 

With a sharp knife, cut chicken into long narrow strips.  In a deep medium bowl, combine green onions, peanut butter, salsa, parsley, brown sugar, soy sauce, and cayenne and black peppers, mixing well.  Place the chicken strips in marinade, coating the strips well.  Cover and refrigerate for 3 to 12 hours to blend flavors.  Turn chicken pieces occasionally in the marinade. 

Remove chicken from marinade.  Thread one end of a chicken strip on a skewer, then thread a pepper square on the skewer, loop loose end of the chicken strip over the pepper square and thread to skewer; repeat process until all chicken strips and pepper squares are used.

Arrange chicken/pepper-filled skewers on a metal rack in a broiler pan.  Brush chicken and peppers with marinade.  Broil, 6 to 8 inches from heat source, turning once, for about 5 minutes per side or until chicken is fork tender and lightly browned on the outside and the inside is white in color.  Or, arrange skewers on a grill rack, 8 to 10 inches above moderate coals (ash gray and glowing) or a gas grill set at medium setting.  Grill, turning once, about 5 minutes per side or until done.  Garnish as desired and serve immediately.

Note: Prior to broiling or grilling, peppers may be blanched in boiling water for 2 to 3 minutes after water returns to a boil. Remove peel from blanched peppers , if desired.

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