Chili Molasses Chicken Skewers

Chili Molasses Chicken Skewers
Chili Molasses Chicken Skewers

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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.

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