Chicken Grillsycles with Rum Butter Sauce Serves 4 Delicious any time of the year, these chicken skewers are literally finger-licking good with a tantalizing array of tastes and textures. Tender chicken and a succulent sticky rum sauce coated with a crunchy nut crust. Yum! Ingredients: 1 pound boneless skinless chicken breasts 1 pound boneless skinless chicken thighs or legs 4 large sugar cane skewers or bamboo skewers or chopsticks, soaked in rum 3 to 4 tablespoons your favorite BBQ seasoning 1/2 cup butter 2 tablespoons minced fresh ginger 1 tablespoon chopped garlic 1/2 cup peach preserves 1/2 cup honey 1 tablespoon soy sauce 3 ounces your favorite rum 2 green onions, finely chopped (green and white parts) Chopped fresh herbs, to taste 3 tablespoons vegetable oil 2 cups crushed assorted nuts (cashews, peanuts, almonds or all) Directions: 1. Cut chicken into large chunks, about 2-inch pieces. Season chicken liberally with BBQ seasoning. Next skewer chicken, packing meat firmly together onto each skewer. Make ‘em big, about 8 ounces of chicken per person. Repeat with remaining chicken and set aside. 2. To make rum butter sauce, combine butter, ginger, garlic, peach preserves, honey, soy sauce, rum, green onions and fresh herbs in a small pot over medium heat. Heat gently, whisking to combine. Remove from heat and set aside. 3. Preheat grill to medium-high (about 400 degrees F.). Brush chicken lightly with vegetable oil. Place chicken skewers onto grill and sear chicken on all sides, about 4 to 5 minutes. 4. Reduce heat to medium-low, close grill lid and indirectly grill-roast for 18 to 22 minutes or until fully cooked (minimum internal temperature of 170 degrees F.). Baste with rum butter sauce during last quarter of grilling time, until the whole thing is really sticky. 5. Line a flat work surface with a sheet of aluminum foil. Cover foil with an even layer of crushed nuts. Give chicken a final baste, remove from grill and roll chicken grillsycles in the nuts to crust. Repeat with remaining chicken grillsycles and serve.
Posted on: Fri, 08 Nov 2013 03:12:21 +0000
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