The Yankee Chef: Yankee Grilled 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
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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