Tamarind Glazed Chicken Skewers
1 2# Package of Boneless-Skinless Chicken Breasts
12 Large Bamboo Skewers (soaked in water for at least 1 hour)
Glaze
¾ cup Tamarind Concentrate
¼ cup Honey
1 Lime (Juiced)
1 Tbs. Rice Wine Vinegar
2 Tbs. Soy Sauce
1 tea. Sambal
1 Shallot (Chopped Fine)
Garnish
¼ cup Pistachios
2 Tbs. Chopped Chives
2 Tbs. Chopped Cilantro
Spicy Peanut Sauce
1) To start the glaze, place all glaze ingredients into a sauce pan and stir well to combine. Bring to a boil and simmer for aprox. 5 minutes or until mixture has reduced by about half.
2) Let the glaze stand and cool to room temperature.
3) Cut the chicken breasts into 12 strips and thread onto the soaked bamboo skewers.
4) Using a brush, paint the glaze onto the chicken skewers, being sure to coat each one well.
5) Grill or broil the glazed skewers until chicken is cooked thoroughly, taking care to turn often so the glaze doesn’t burn. Arrange on a platter to serve.
6) For the garnish, chop the pistachios finely so that the pieces are about the same size as the chopped chives. Combine the nuts and herbs and sprinkle over the platter of finished chicken skewers.
7) Enjoy! These skewers can be served with a variety of dipping sauces. Traditionally, a spicy peanut sauce would work great.