- 6
Ingredients
- 1/4 cup soy sauce
- 1/4 cup dark molasses
- 2 teaspoons pureed canned chipotle chilies in adobo
- 2 garlic cloves -- minced
- 6 boneless skinless chicken breast halves
- 3/4 cup plain dry bread crumbs
- 1/4 cup sesame seeds
- 2 tablespoons minced fresh parsley
- 1/3 cup chicken broth
- 3 tablespoons creamy peanut butter
Preparation
Step 1
In small bowl, combine soy sauce, molasses, chilies and garlic, stirring to blend. Remove 3 tablespoons mixture; refrigerate to use later.
Place chicken between sheets of waxed paper or plastic wrap. Pound with flat side of meat mallet until about 1/8-inch thick. Set aside.
In shallow dish such as a glass pie pan, combine bread crumbs, sesame seeds and parsley. Dip chicken pieces in soy sauce mixture, then coat with crumb mixture. Roll up chicken jellyroll fashion, and secure with wooden picks. Cover; refrigerate several hours or overnight, if desired (slices come out neater if chilled).
Cut each chicken piece crosswise into 4 thick slices. Skewer crosswise onto 6 skewers, dividing chicken equally. Place chicken on grid over medium-hot coals; grill about 5 minutes a side or until chicken is no longer pink and juices run clear.
While chicken cooks, in small saucepan, combine chicken broth and peanut butter. Bring to a boil over medium heat, stirring until smooth. Remove from heat; stir in reserved 3 tablespoons soy sauce mixture. Let cool to room temperature. Serve sauce with chicken.
This recipe yields 6 servings.
Comments: Chipotle chilies are smoked jalapeños. They are available in most supermarkets packed in a tomato-based sauce (adobo). For this recipe, puree chilies with sauce in blender container or in work bowl of food processor fitted with steel knife blade. Remaining chilies may be frozen in airtight container for up to one year.
If bamboo skewers are used, be sure to soak them in water for 30 minutes.