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Chicken On A Stick with Dipping Sauce




Source of Recipe


Paula Deen Magazine, March/April 2007






List of Ingredients



• 2 lbs chicken tenders, trimmed
  
• 1/2 cup light soy sauce
  
• 1/4 cup olive oil
  
• 3 cloves garlic, minced
  
• 1 T jerk seasoning
  
• Caribbean Dipping Sauce (recipe follows)
  






Instructions



1. Soak 2 dozen (10-inch) wooden skewers in water for 20 minutes; drain well.
   
2. Cut tenders into (4-inch) thin strips. Place chicken in a heavy-duty resealable plastic bag.
   
3. In a small bowl, combine soy sauce, oil, garlic, and jerk seasoning. Pour over chicken. Seal bag, and marinate chicken in refrigerator, 2 to 3 hours.
   
4. Line a broiler pan with foil. Lightly grease rack and place on pan.
   
5. Remove chicken from bag; discard marinade.
   
6. Thread chicken onto skeweres in an "s" shape. Place skewers in a single layer on prepared pan. Broil5 inches from heat, 8 minutes, turning once. Serve warm with Caribbean Dipping Sauce.
   






Final Comments


Makes 12 servings

CARIBBEAN DIPPING SAUCE: 1 T butter; 1/2 to 1 habanero pepper, seeded and minced; 2 tsps grated fresh ginger; 1 (18 oz) jar orange marmalade; 2 T fresh lime juice; 1/4 tsp salt

In a medium saucepan, melt butter over medium-high heat. Add pepper and ginger, and cook 2 minutes, stirring frequently. Reduce heat to medium-low, and stir in marmalade, lime juice, and salt. Simmer 5 minutes, stirring frequently. Makes about 2 cups.