Grilled chicken strips photo by Food Thinkers.
This BBQ cooking recipe makes a wonderful meal when served with rice and a green salad, and it can also work as a party food. If I buy thick chicken breasts, I usually pound them a bit first to flatten them out some. This serves several purposes. For one thing, it tenderizes the meat. For another, thinner sections of poultry will degrease cooking time, and since all the meat will be the same thickness, they’ll all get done at the same time. Finally, you’ll get more surface area, which means more room for seasonings and sauce.
Holle’s Grilled Chicken Spears recipe
What you’ll need:
- 4 boneless, skinless chicken breasts
- ½ cup pineapple juice
- ½ cup soy sauce
- ½ cup brown sugar
- 2 tablespoons sesame oil
- 2 teaspoons minced ginger
- 1 teaspoon minced garlic
- 1 teaspoon ground red pepper
- Wooden spears
Directions: Cut chicken breasts into strips and place in shallow container.
Combine pineapple juice, soy sauce, brown sugar, ginger, and garlic. Pour over chicken and refrigerate for at least an hour.
Remove chicken strips from grilling marinade and thread onto wooden spears that have been soaked in water for an hour. Place chicken spears on a tray and allow to sit at room temperature for 10-15 minutes.
Pour marinade in a small pan and bring to a boil. Reduce heat and allow to simmer, uncovered.
Heat grill to medium. Grill chicken on both sides until done. Brush with marinade. Spinkle with sesame seeds, if desired.