| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Canadian | Barbecue, Poultry | 20 | Skewers |
INGREDIENTS
| 1 | lb | Boneless skinless chicken breasts |
| 2 | tb | Each sesame oil and teriyaki sauce |
| 1 | tb | Rice vinegar |
| 2 | ts | Grated gingerroot |
| 3 | cl | Garlic, minced |
| 1 | ts | Liquid honey |
| 1/2 | ts | Ground cumin |
| 1/4 | ts | Hot pepper sauce |
| 1 | tb | Sesame seeds |
INSTRUCTIONS
Cut chicken into 1/2 inch cubes. Thread 3 cubes onto each skewer. Place in glass baking dish. Whisk together sesame oil, teriyaki sauce, vinegar, ginger, garlic, honey, cumin and hot pepper sauce; pour over chicken, turning to coat. Cover and marinate in refrigerator, turning once, for 1 hour. Meanwhile, in dry skillet over medium heat, toast sesame seeds, stirring often, for about 6 minutes or until fragrant; set aside. Place chicken on greased grill over high heat; close lid and cook for 3 to 4 minutes per side or until golden brown and no longer pink inside. Sprinkle with sesame seeds. Makes about 20 skewers Typed in MMFormat by cjhartlin@email.msn.com Source: Canadian Living Meals in Minutes. Posted to MM-Recipes Digest V4 #13 by cjhartlin@email.msn.com on May 25, 1999
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