Honey and ginger chicken mini-skewers

Good recipe with our meads: Le Chevalier, Fraîcheur d’été and Cuvée de Melocheville.

Preparation: 20 minutes
Cooking: 10 minutes
Servings: 12 skewers

Source: www.saq.com

INGREDIENTS :

  • 30 ml (2 tbsp.) grappe seed oil
  • 45 ml (3 tbsp.) sherry vinegar
  • 75 ml (1/3 cup) liquid honey
  • 15 ml (1 tbsp.) raw sugar or brown sugar
  • 15 ml (1 tbsp.) Dijon mustard
  • 15 ml (1 tbsp.) fresh ginger, chopped
  • 1 garlic clove, minced
  • 2,5 ml (1/2 tsp.) Espelette pepper
  • 1 chicken breast, about 300 g (10 oz) boned, skinless, cut into 36 cubes of 2 cm (3/4 in.)
  • 1/2 red bell pepper, cut into 24 cubes of 2cm (3/4 in.)
  • Salt and freshly ground black pepper
  • 5 ml (1 tsp.) sesame seeds, toasted
  • 5 ml (1 tsp.) fresh coriander, chopped

DIRECTIONS:

  1. Soak the mini wooden skewers for about 15 minutes.
  2. In a bowl, mix together the marinade ingredients. Set aside.
  3. In a glass or plastic container, coat the chicken cubes with the marinade.
  4. Cover and refrigerate for about 2 hours.
  5. Preheat the broiler, positioning the grill at the highest level.
  6. Onto each mini skewer, slide 3 chicken cubes and 2 bell pepper cubes, alternately.
  7. Place the skewers on a baking sheet and brush with the marinade.
  8. Season with salt and pepper.
  9. Cook in the oven for 10 minutes.
  10. Turn over once halfway through the cooking.
  11. Meanwhile, in a saucepan, boil the marinade for 5 minutes, stirring constantly to make a sauce.
  12. Remove the skewers from the oven and brush with sauce.
  13. Sprinkle with sesame seeds and fresh coriander.
  14. Serve with the sauce.

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