Mahogany Broiled Chicken with Cilantro

By angielaine

Ingredients

• Chimichurri:
• 5 Tbsp Dark Brown Sugar
• 3 Tbsp Dijon
• 2 Tbsp Hoisin Sauce
• 2 tsp Balsamic Vinegar
• 1/2 Cup Fresh Lime Juice
• 1 1/2 Lb. Boneless-Skinless Chicken Breast, cubed
• 8 Ten-Inch Skewers, soaked in water
• 1 Cup Cilantro, chopped
• 1/4 Cup plus 2 Tbs. Olive Oil
• 3 Large Garlic Cloves, minced
• 1/4 tsp Salt
• 1/4 tsp Pepper

Preparation

Step 1

Mix Sugar, mustard, hoisin sauce and vinegar in a medium bowl. Separate 6 Tbsp sauce into a small container. To mixture in bowl, add the lime juice and the chicken; cover and refrigerate up to overnight. Heat broiler. Thread chicken on scewers and discard marinade. Place skewers on broiler-pan rack. Broil 4 to 6 inches from heat sources, turning over and basting once with reserve marinade. Cook another 8 minutes or until cooked through.

Chimichurri:
Mix ingredients in small bowl or food processor and serve drizzled over chicken.