| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 36 to 40 Skewers |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 38 servings |
| Calories | 66 |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 0 g |
| Sugar | 3 g |
| Protein | 8 g |
| Cholesterol | 23 mg |
| Sodium | 104 mg |
Reviews
Very good! We served with a cilantro, lemon brown rice. It definitely calls for salt and pepper before grilling, and I think it would have been lacking without a liberal
Seasoning of s&p.
Seasoning of s&p.
You did not say to soak the skewers in water prior to placing meat on to keep from burning when cooking on grill or oven
Looked good, but tasted flat. Didn’t keep well at all for leftovers.
I by no means consider myself a chef by any stretch of the imagination, but I can follow clearly written instructions pretty well. With the exception of using a chipotle hot sauce (famous brand) instead of chipotle peppers in adobo, I made the marinade. When I tasted it, I found that I had made…
*drumroll*
Barbeque sauce.
Now, granted it was good barbeque sauce, but it wasn’t what I was expecting. Maybe something more, um…pizzazz-y?
This is simply fantastic. I haven’t tried it in a burrito, but I bet that would be amazing!
I made these as a main meal with rice. I only used 1 chipotle and it was at the upper level of heat for everyone (but me). Great flavor and these would work nicely as a burrito or fajita.