| 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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