char-grilled chicken skewers
This recipe is coming in hot from the CATCH NYC kitchen, courtesy of Executive Chef John Beatty. This recipe yields 20 skewers, making it perfect for any small gathering. Keep reading for the full ingredient list and instructions on how to make this tasty dish.
Chicken Breast, cubes (1/2 inch by 1/2 inch) - 2lbs
Chicken marinade-Sambal Chili Sauce - 1 cup
Sweet soy Sauce - 1 cup
Salt - 1 tsp
Lemon juice - 2 oz.
BBQ Glaze-Sweet Soy - 1 cup
Butter - 2 tbsp
Ketchup - 1 cup
1. Cut the chicken breast into 1⁄2 inch perfect squares, or roughly the size of a large grape. Mix the chicken marinade and chicken breast and let marinate overnight. The next day, add three pieces of chicken thigh per stick and grill until cooked to perfection. Add the BBQ glaze to your skewers and finish in the oven until internal cooking temperature reaches 165 degrees. Garnish with thin sliced chives for a nice finishing touch.