Island Chicken Bites
Whenever I work on a recipe that is inspired by a particular region I always worry that someone from that region will hunt me down and beat the pudding out of me for bastardizing their native dish. These have flavors inspired by the West Indies, but no claims to authenticity (said the girl from Manhattan). If you can line your baking sheet with parchment you will be rewarded with an easy clean up. If you have time, make the marinade earlier in the day, and let them marinate for several hours, which will deepen the flavors.
I overcooked these one time I made them, but saved them by serving them with a dip made from a bit of sour cream mixed with Ketjap manis, which is an Indonesian sweetened soy sauce. You could also use a combo of molasses and soy sauce with the sour cream, and maybe another squeeze of lime juice, too.
Island Chicken BitesPrint
- 2 tablespoons soy sauce
- 2 tablespoons molasses
- 1 tablespoon fresh lime juice
- 1 teaspoon ground cumin
- ½ teaspoon Sriracha, Tabasco, or other hot sauce, or to taste
- Coarse or kosher salt and freshly ground pepper to taste
- 1 ½ pounds boneless skinless chicken breasts, cut into 1-inch chunks
1. Preheat the broiler. Spray a rimmed baking sheet with nonstick cooking spray, or line with parchment paper.
2. In a small bowl combine the soy sauce, molasses, lime juice, cumin, hot sauce, and salt and pepper. Toss the chicken cubes with the mixture until well coated.
3. Spread them on the baking sheet in a single layer, so they are not touching. Broil them for 4 minutes, then turn them with tongs and broil them for another 4 minutes, until they are nicely caramelized and cooked through. Serve on a platter with toothpicks to skewer the chunks.