Sticky Garlic Chicken Skewers
3 garlic cloves, crushed
2 tablespoons honey
4 tablespoons tomato ketchup
4 tablespoons Worcestershire sauce
2 teaspoons English or Dijon mustard
2 teaspoons hot pepper sauce
3 skinless, boneless chicken breasts, cut into thin strips
Salt and freshly ground black pepper
Soak 12 (10-inch) bamboo skewers in water for 20 minutes.
Meanwhile, mix together the garlic, honey, ketchup, Worcestershire sauce, mustard and hot pepper sauce, and season to taste with salt and freshly ground black pepper. Toss in the chicken and stir until well combined, transfer to a nonmetallic dish, cover and marinate for 20 or 30 minutes, or overnight.
Prepare the outdoor grill, or preheat the broiler to high. Thread the marinated chicken onto the skewers. Cook over the hot coals of an outdoor grill for 5 to 6 minutes. Or, arrange on a foil-lined baking sheet and broil for 6 to 7 minutes, turning occasionally until well browned and cooked through.
Yield: 4 servings.