1/8 c. soy sauce

1/8 c. apricot or peach jam

1tbsp sugar

1/2 tbsp curry powder

1 clove garlic, coarsely chopped

1/2-inch section ginger, coarsely chopped (or ginger powder)

1.5 lbs boneless, skinless chicken breasts

Sweet-and-tangy peanut dipping sauce (optional; recipe follows)

 

Set skewers aside to soak in water. Purée all the marinade ingredients in a blender. If making peanut dipping sauce (recipe follows), reserve about 1/5 of the marinade before it comes into contact with the raw chicken and set aside. Trim and cut the chicken into bite-size pieces. Skewer the chicken, leaving enough room at the end to grab onto later. Pour the marinade over the chicken pieces. Preheat the broiler for at least 5 minutes and position the rack so that the skewers will be 3 inches from the heat source. Line a baking tray with aluminum foil. Place each skewer on the pan, arranging them so that the meat is in the center of the pan and the skewers slightly hang over the outside, and slide into the broiler. Broil until the chicken develops a few char spots, about 5 to 6 minutes. Turn each piece over to brown the other side, an additional 5 to 6 minutes, or until chicken is cooked through. Test for doneness by cutting into the thickest part of the skewer. Serve with peanut dipping sauce and/or lime wedges for squeezing.

 

Sweet-and-Tangy Peanut Dipping Sauce: Reserve about 1/5 of the marinade before it has come into contact with the raw chicken. Take desired amount of peanut butter and dilute with enough marinade so that a dipping consistency is reached.

 

 

Yield:

Calories:

Fat:

Fiber: