Yields: 15 skewers
Ingredients
1 clove garlic, minced
2 tablespoons Bourbon Barrel Bluegrass Soy Sauce
1 teaspoon lime juice
2 tablespoons Honey Feast Orange Blossom Honey
¼ teaspoon black pepper blend
¼ teaspoon red pepper flakes, optional
3 chicken breasts, cut into 1½-inch pieces
15 bamboo skewers
For the Garnish
1 scallion, coarsely chopped
1 tablespoon chopped cilantro
½ teaspoon sesame seeds, optional
Directions
Soak 15 wooden skewers in water overnight to prevent burning.
In a shallow dish, combine the toasted sesame seed oil, honey ginger white balsamic, minced garlic, soy sauce, lime juice, honey, black pepper blend, and red pepper flakes.
Add the chicken pieces to the marinade and mix well. Cover, refrigerate, and marinate for 2 hours.
Preheat the oven to 450° F.
Thread 3 or 4 pieces onto each skewer and bake, turning once until browned and cooked through.
In a small saucepan, over medium heat, reduce the remaining marinade by half, about 5 minutes.
To serve, glaze chicken skewers with the reduction and garnish.