Chili-Rubbed Chicken Fingers with Molass
Source of Recipe
David
List of Ingredients
Chili-Rubbed Chicken Fingers with Molasses and Brandy Dipping sauce
3 1/2 pounds boneless skinless chicken breasts 1 tablespoon ground cumin
1 tablespoon chili powder
1/2 teaspoon coarse sea salt or kosher salt, plus additional to taste
Freshly ground black pepper
1/2 cup light molasses
3 tablespoons brandy
2 bunches scallions, trimmed and sliced into 6-inch lengths
1 tablespoon extra-virgin olive oil
Recipe
Rinse chicken and pat dry with paper towels. Cut chicken breasts
lengthwise into 1/2 inch thick strips.In a medium bowl, combine the
cumin, chili powder, salt and a good amount of black pepper.Add the
chicken breast strips and toss until thoroughly coated. Cover the bowl
with plastic wrap and refrigerate for at least 1 hr and preferably 4 hrs
or overnight.Light the grill. In a small saucepan, bring the molasses
and brandy to a boil, stirring. Thread the chicken strips onto skewers
using 1 skewer for each strip. Brush them all over with the molasses
mixture. Put the scallions in a bowl and toss them with the olive oil
and a pinch of salt and pepper.Spread the scallions and skewered chicken
on the grill and cook until they both are browed around the edges and
the chicken is cooked through, about 1 1/2 mins on each side. Serve the
chicken with the scallions, drizzling additional molasses-brandy glaze
over all.
Makes about 30 skewers, serving 4 to 6 as a main course.
Note:
To make in the oven, spread the scallions in a pan and place it 4 inches
away from the heat source. Broil until browned and tender, about 2 1/2
mins. Remove from the oven and tent with foil to keep warm. Put the
skewered chicken in a pan and broil, turning once, until it is cooked
through and browned around the edges, about 3 mins, or more
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