My father-in-law loved this chicken dish and said it reminded him of growing up in Southern California. What a great way to bring a dose of summer sunshine to cold winter days!
—LAUREL DALZELL MANTECA, CA
PREP: 25 MIN. + MARINATING • BROIL: 5 MIN. • MAKES: 8 SERVINGS (1 CUP SAUCE)
1 pound boneless skinless chicken breasts
1/4 cup olive oil
1/4 cup reduced-sodium soy sauce
2 garlic cloves, minced
1/8 teaspoon pepper
SAUCE
2 teaspoons butter
2 tablespoons chopped seeded jalapeno pepper
1 teaspoon minced fresh gingerroot
3/4 cup orange marmalade
1 tablespoon lime juice
1 tablespoon thawed orange juice concentrate
1/4 teaspoon salt
1. Preheat broiler. Pound chicken breasts with a meat mallet to 1/4-in. thickness; cut lengthwise into 1-in.-wide strips. In a large resealable plastic bag, combine oil, soy sauce, garlic and pepper. Add chicken; seal bag and turn to coat. Refrigerate 4 hours or overnight.
2. In a small saucepan, heat butter over medium-high heat. Add the jalapeno; cook and stir until tender. Add ginger; cook 1 minute longer. Reduce heat; stir in marmalade, lime juice, orange juice concentrate and salt.
3. Drain chicken, discarding marinade. Thread chicken strips, weaving back and forth, onto eight metal or soaked wooden skewers. Place in a greased 15x10x1-in. baking pan. Broil 6 in. from heat 2-4 minutes on each side or until chicken is no longer pink. Serve with sauce.
NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
