Zig-zag chicken skewers

By: Evelyn Raab

Perfectly harmless boneless chicken breasts marinated in a flavorful sauce, then zig-zagged onto skewers and quickly grilled. Cool. I mean, hot. Oh — whatever.

Ingredients

6		skinless, boneless chicken breasts
1/2 cup	(125 mL)	honey
1/4 cup	(50 mL)	Heinz ketchup
1/4 cup	(50 mL)	Asian sesame oil
3		large green onions, roughly chopped
3		cloves garlic, peeled
1 tbsp.	(15 mL)	chopped fresh ginger root
3/4 cup	(175 mL)	soy sauce
1 tbsp.	(15 mL)	sesame seeds
8 to 10		bamboo skewers, soaked in water for at least 30 minutes

1. With a sharp knife, cut each chicken breast into 4 or 5 lengthwise strips. Place them in a bowl.
2. In a blender, combine the honey, ketchup, sesame oil, green onions, garlic and ginger root. Blend until the mixture is smooth, scraping down the sides once or twice. Add the soy sauce through the opening in the lid, blending until the mixture is thoroughly combined. Pour about half of this mixture into the bowl with the chicken and let marinate, covered and refrigerated for at least one hour. Reserve the remaining marinade to use as a dipping sauce.
3. When ready to cook the chicken, thread the strips onto the soaked skewers in a zig-zag fashion, using 2 or 3 strips on each skewer. Leave the zig-zag a little open to allow the meat to cook evenly — don't compress it. Sprinkle with the sesame seeds.
4. Place on a preheated barbecue grill over medium heat. Grill until chicken is cooked through — 3 or 4 minutes per side, turning once. Serve immediately with the reserved sauce for dipping.

Makes 4 to 5 servings.