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Source of Recipe


Sunset, October 1997






List of Ingredients



• 24 to 30 thin wood skewers
  
• .
  
• 4 boneless, skinless chicken breast halves (about 1-1/2 pounds total)
  
• 4 tsp liquid chili seasoning
  
• 2 Tbsp olive oil
  
• 1/4 cup soy sauce
  
• 2 Tbsp dried jerk spice blend *
  
• Salt
  






Instructions



1. Soak wood skewers in water at least 10 minutes or up to 1 hour.
   
   
2. Cut chicken breasts into 1/2-inch wide strips 3 to 4 inches long. Mix the chicken with the chili seasoning, soy sauce, and jerk spice. Cover and let stand 10 minutes, or chill up to 4 hours.
   
   
3. Thread chicken strips onto skewers, dividing evenly. Lay skewers on a rack in a 10- x 15-inch pan. Broil 3 to 4 inches from heat, turning once, until chicken is lightly browned and no longer pink in the center of the thickest part (cut to test), 8 to 10 minutes. Add salt to taste. Serve warm or at room temperature.
   
   Makes 24 to 30 skewers
   (12 to 15 appetizer servings)
   
   






Final Comments


* In lieu of a jerk spice blend, use this mixture:

2 teaspoons ground ginger, 2 teaspoons cayenne, 1 teaspoon sugar, and 1/2 teaspoon each ground allspice and ground nutmeg.