Keyword: caribbean chicken skewers, easy chicken skewers, west indian chicken skewers
Author: Katie Workman
1tablespoonfresh lime juice
½teaspoonSrirachaTabasco, or other hot sauce, or to taste
Coarse or kosher salt and freshly ground pepper to taste
1 ½poundsboneless skinless chicken breastscut into 1-inch chunks
1hot rice to serveoptional
Dipping Sauce (optional):
2 to 4tablespoonsKetjap manis
1teaspoonfresh lime juice
kosher salt and freshly ground pepperto taste
Preheat the broiler. Spray a rimmed baking sheet with nonstick cooking spray, or line with parchment paper.
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 - let sit in the fridge for an hour (or more) if you have the time.
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.
Meanwhile, if you are making the dip, in a small bowl stir together the sour cream, Ketjap manis, lime juice and salt and pepper.
Skewer up the chunks, or serve them in a shallow bowl, with the rice or serve on a platter with toothpicks to skewer the chunks.