Marmalade triumphs as a spicy-sweet compliment in this Asian-inspired recipe. If weather permits, try grilling your skewers outdoors for a tasty summer meal.
1 lb. boneless, skinless chicken breast tenders
¼ cup olive oil
¼ cup soy sauce
2 garlic cloves, minced
¼ tsp. red pepper flakes
1 jalapeño pepper, chopped and seeded
1 ½ tsp. butter
1 tsp. fresh ginger root, grated
¾ cup marmalade
1 Tbs. lime juice
1 Tbs. orange juice concentrate
¼ tsp. salt
In a large, resealable plastic bag, combine oil, soy sauce, garlic, and red pepper flakes; add chicken tenders. Seal bag and shake gently to coat. Refrigerate 24 hours (or at least 4 hours).
Grease broiler pan and preheat broiler. Thread chicken onto metal skewers (if using wooden skewers, soak in water) and place on broiler pan, about an inch apart. Discard remaining marinade. Broil chicken skewers 6 inches from heat, for about 2-4 minutes per side, until chicken is no longer pink.
Meanwhile, in a small saucepan, sauté jalapeno in butter until tender. Add ginger and cook 1 minute. Reduce heat; stir in marmalade, lime juice, orange juice concentrate, and salt. Serve chicken with sauce atop fried or steamed rice.
*Original recipe from Simple & Delicious Magazine