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):
¾cupsour cream
2 to 4tablespoonsKetjap manis
1teaspoonfresh lime juice
kosher salt and freshly ground pepperto taste
Instructions
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.
Notes
If you are making bigger skewers, then you may well want to skewer up the chicken (and any fruit of vegetables you are using) before cooking it under the broiler or on the grill – this will make for easier flipping. If you are using wooden skewers, don’t forget to soak them for at least 30 minutes first, which will prevent them from burning.