Boneless skinless chicken breasts are one of the most popular cuts of meat out there, and also one of the most flexible to cook with. One of my favorite things to cook is skewers or kabobs. I really like the additional surface area of the chicken when it is cut up…which translates into additional crust and more complete penetration of the marinade. This ginger/sesame/lime treatment is a simple concoction with a complex and wonderful flavor.
- Start off with fresh boneless skinless breasts
- Slice into strips, and place in bowl, or non-reactive container
- Mix marinade ingredients together, and pour onto Chicken
- Refrigerate for 30-90 minutes
- Carefully fold chicken strips and thread onto skewers using care not to compress the pieces to tightly. The tighter it is the longer it takes, and you don’t end up with as much of the magic crust.
- Lightly dust with Tsunami Spin Dizzy Pig seasoning
- Grill at 400-600°F degrees for 4-8 minutes on each side***
- Chicken is done when the internal temperature is between 160-165°F degrees
***They only take a few minutes per side, so you have limited time to build up your crust. A lower fire will result in a paler and less flavorful product, and the chances are higher that you will overcook the meat while you wait for some good color. A good hot fire in the 400-600°F degree range should give you some nice color and crust just about the time the middle is done. Depending on the heat of your fire and the thickness of your kabobs, they should take approximately 4-8 minutes per side. Once they are firm to the touch, or 160-165°F internal, they are ready to come off!!
This recipe serves two, but is easy to double for more guests.