Taste the Air-Chilled Difference®

Sweet & Spicy Chicken Skewers

by , Chef, Donato's Restaurant, Pittsburgh, Pennsylvania

Sweet & Spicy Chicken Skewers

Serves 4

  • 6 boneless skinless Smart Chicken thighs, cut in half
  • Bamboo skewers, soaked in water for about 30 minutes
  • 1 scallion, sliced for garnish
  • Marinade
  • 1 tablespoon fresh ginger, minced (or substitute 1 teaspoon ground ginger)
  • 1 tablespoon fresh garlic, minced (or substitute 1 teaspoon garlic powder)
  • 1 teaspoon Tabasco sauce
  • 1 fresh jalapeno, sliced 1/8-inch thick
  • ⅓ cup soy sauce
  • 2 tablespoons grenadine or maraschino cherry juice
  • 2 tablespoons pineapple juice or orange juice
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh lemon juice
  • ¼ cup honey
  • 2 tablespoons rice wine vinegar (or substitute any vinegar other than balsamic)
  • ½ teaspoon sesame oil
  • ¼ cup vegetable oil
  • Pinch black pepper
  • Cabbage Salad
  • 2 cups shredded cabbage or napa cabbage
  • ½ cup carrot shredded
  • 1 cucumber, halved, seeded, and sliced on the bias
  • 2 tablespoons rice wine vinegar
  • 3 tablespoons soy sauce
  • ¼ cup vegetable oil
  • 1 tablespoon sesame seeds, toasted
  • Salt and pepper to taste

Combine all marinade ingredients and mix well. Reserve about 1 cup for basting.

Place the chicken in the marinade and refrigerate for at least 2 hours and up to 6 hours. (This chicken is outstanding and does not need to marinate overnight!)

Preheat a grill or griddle to high heat.

Thread the chicken onto the skewers. Grill the chicken on both sides until cooked through, baste as needed with reserved marinade.

Toss together all of the salad ingredients. Serve the skewers over the salad and garnish with sliced scallions.

Pairing: Any Oregon Pinot Noir or heavy Chardonnay