Chicken skewers with soy ginger glaze
With a palate for most things spicy and robust, Indians have tailored Chinese cuisine to suit their taste buds. This chicken recipe is my Indianized version of a popular Chinese-American dish. The flavors of the spices in the garam masala complement the sweetness of the honey and the soy, resulting in a perfect balance in flavor.
– 4 skinless, boneless chickenbreasts cut into 1-in (2.5-cm) cubes
– Twenty 12-in (30-cm) wooden skewers
– Orange slices, for garnish.
Soy Ginger Marinade
– ¼ cup (65 ml) soy sauce
– ½ cup (125 ml) fresh orange juice Zest of 1 orange
– 4 teaspoons oil, 2 tablespoons honey
– 1 tablespoon deseeded and minced green chili pepper
– 2 teaspoons garam masala, 2-in (5-cm) piece peeled and minced fresh ginger.
– 2 cloves garlic, crushed.
Combine the ingredients for the Soy Ginger Marinade in a small microwave-safe bowl. Heat in the microwave on medium for 1 minute, and then stir.
Place diced chicken breasts in a shallow dish. Pour the marinade over top and turn the chicken in the marinade to evenly coat. Set aside to marinate for 25–30 minutes.
Soak the skewers in water for 30 minutes while the meat marinates. Preheat a grill to medium-high heat. Remove the chicken from the marinade, but do not discard the marinade.
Place 5 to 6 chicken cubes on each skewer, leaving a 1∕8-in (3-mm) space between the cubes, and place the skewers on a pan.
Pour the marinade into a small saucepan. Bring to a boil, and then simmer over medium heat until it reduces to half, about 5 minutes. Set aside for basting.
Lightly oil the grill. Cook the chicken skewers on the prepared grill for 6 to 8 minutes per side, or until the juices run clear. Baste frequently with the Soy Ginger Marinade reduction until the chicken turns golden brown. Serve with orange slices and Soy Ginger Marinade reduction.
Food: Chicken skewers with soy ginger glaze