The Yankee Chef: Yankee Grilled Skewers

How daring are you when it comes to heat? The fire you desire is totally up to you. I give you three choices of jellies to choose from, with heat from the jalapeno jelly for those who want 'heat and sweet', peach for that ultra sweet flavor and apple for the subtle. You want a true Yanked equivalent of Teriyaki Chicken on a Stick? This is it! You taste the New England flavors of maple and apples "caramelizing" on thin strips of chicken over a smoky fire. Simple, purely New England and a one of a kind flavor that only The Yankee Chef can give you. Raining outside? Simply bake in a 375-degree F oven for 4-5 minutes, turn over and cook an additional 3-4 minutes, or until chicken is cooked through. Place under the broiler for a minute or two, 3-inches from the heat source, until starting to darken. Be careful not to ignite your skewers.

1/4 cup maple syrup

1/4 cup apple cider vinegar

1/2 cup jalapeno, peach or apple jelly

1 tablespoon hot sauce, optional

1/4 teaspoon ground ginger

Salt and black pepper to taste

3 boneless chicken breast halves

8-10 skewers

Whisk maple syrup, vinegar, jalapeno jelly, hot sauce(if using) ginger and salt and pepper to taste together in a bowl. Place the chicken breasts into this marinade and let sit for at least 1 hour, covered, in the refrigerator.

Heat grill on low and remove chicken from marinade, shaking excess liquid off. Cut chicken into long, thin strips and pierce onto skewers. I place these skewers on the top rack of my grill, where the flame does not touch the rack. Close lid and cook 3-4 minutes before turning to cook on the other side until done. Depending on how far the rack is, you may need to cook chicken longer until it is cooked through.

If desired, while chicken is cooking, heat the marinade over high heat until boiling. Thicken with a tablespoon of cornstarch whisked with a tablespoon of water. Remove from heat to use for dipping your cooked chicken skewers into.


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