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- Marinating and basting are the most important steps. Ensure to marinate for a few good solid hours or overnight.
- I did feel that they were abit too sweet, so I would adjust the sauces according to taste and add abit of crushed chillies for a little kick.
- I served them with sesame seed naan and salad.
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Ingredients
- 3/4 cup ketchup (homemade or store-bought)
- 1/2 cup brown sugar
- 1/2 cup low-sodium tamari (or low-sodium soy sauce)(I added worcestershire sauce)
- 2 tablespoons rice vinegar( white vinegar)
- 1 tablespoon toasted sesame oil(added olive oil)
- 3/4 teaspoon red pepper flakes (more or less to taste)( chilli flakes)
- 1-1/2 tablespoons olive oil
- 1/3 cup finely chopped shallot
- 4 (large) cloves garlic
- 2 tablespoons grated fresh ginger
- 1-1/2 to 2 pounds boneless skinless chicken breast halves
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Method:
- Combine ketchup, sugar, tamari, vinegar, sesame oil and red pepper flakes.
- Heat a 10-inch skillet on medium-low, add olive oil and shallots and sauté until tender. Add garlic and ginger and cook for 1 minute before pouring in the sauce.
- Simmer for 8 to 10 minutes then transfer to a dish to cool completely. (see notes)
- Once the sauce has cooled, pour 1/2 to 3/4 cup over the chicken and toss to coat.
- Reserve 1/2 cup for brushing and the remaining sauce can be served on the side.
- Grease grill grates with olive oil before preheating to 400°/ or grease the griddle .
- Thread the chicken onto skewers (soak wood skewers for 20 minutes prior to using) and place on the grill, cover and cook for 5-7 minutes same as make it on griddle and cook evenly on all sides .
- Use tongs to turn the chicken skewers, brush with sauce. Cover and continue to cook for 5 to 7 more minutes. Turn, brush again with more sauce and remove to a platter to serve.