These chicken skewers are marinated in
a spicy, slightly sweet sauce that makes
them impossible to resist. They’re a
satisfying snack anytime, but they also
make a terrific appetizer for parties. To
make them into a meal, remove the
skewers and chop the chicken into a
fresh green salad.
• 1 teaspoon
coriander
• 1 teaspoon
ground chili
powder
• 1/2 teaspoon
onion powder
• 1/2 teaspoon
garlic powder
• 4 large (about
2 pounds
total)
boneless,
skinless
chicken
breasts
• 1/2 cup olive
oil
• 2 tablespoons
• 1/2 teaspoon sea
salt
• 1/2 teaspoon
freshly ground
black pepper
raw honey
• 12 bamboo
skewers, cut in
half and
soaked in
water 30
minutes
In a small bowl, combine the coriander,
chili powder, onion powder, garlic
powder, salt, and pepper until well
mixed.
Rub the seasoning mixture all over
both sides of the chicken breasts and
place on a plate. Cover with foil or
plastic wrap and allow to sit in the
refrigerator for at least 1 hour.
Meanwhile, heat the olive oil and
honey in a small saucepan over low
heat, stirring frequently, until the
honey is just melted. Set aside and
allow to cool to room temperature.
Remove the chicken from the
refrigerator and cut each breast
lengthwise into 5–6 strips. Place the
strips in a Ziploc-type plastic bag. Pour
the olive oil–honey mixture into the
bag, seal, and shake.
Place the chicken in the refrigerator
overnight or for at least 4 hours.
Place your oven’s broiler rack about 6
inches from the broiler element and
turn on the broiler. Line a baking sheet
with aluminum foil.
Thread each chicken strip onto a
bamboo skewer by weaving it in a
ribbon-like fashion, being sure to make
at least 2–3 punctures with the stick.
Place the skewers onto the baking
sheet and broil for 5 minutes. Turn
each skewer over and broil for another
4–5 minutes or until the chicken is
cooked through.
To serve, place the chicken on a
platter, skewer-side out for easy
grabbing, and serve warm or at room
temperature.
Makes about 20 to 24 skewers.
