This recipe is from my good friend, Karen. When the boys were home; every year six families would rent cabins in Estes Park at the beginning of the summer. This chicken was put on the menu list every year. Great served with Indian Rice (blog: 1/11/15). You may purchase the Chinese five spice if desired.
Ingredients:
- 1/4 cup tamari (wheat-free) or soy sauce
- 1/4 cup dry sherry
- 1 tablespoon fresh basil (chopped) or 1/2 tablespoon dried basil
- 6 cloves garlic (chopped)
- 1 tablespoon honey
- 2 teaspoon fresh ginger root (minced)
- 1 teaspoon crushed red pepper flakes
- 1/4 teaspoon Chinese five spice (blog:1/27/14)
- 4 boneless, skinless chicken breasts cut in chunks to be skewered and grilled
Directions:
Comine all the ingredients except chicken. Place the chicken in a zip-lock bag and add the marinade. Seal and place in the refrigerator for at least 2 hours. Turn the bag every so often to incorporate the marinade.
Remove the chicken from the marinade and discard.
Place the chicken chunks on skewers and grill over direct high heat (450-degrees) for 3-4 minutes per side.
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