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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.