Skewers Of Grilled Chicken
|Boneless chicken breasts||700 Gram (4 Pieces)|
|Light soya sauce||50 Milliliter|
|Dark soft brown sugar||3 Tablespoon (Leveled)|
|Garlic||6 Clove (30 gm), skinned and crushed|
|Ginger||1 Inch, peeled and crushed or very finely chopped|
|Freshly ground black pepper||To Taste|
Cut the chicken into bite-sized cubes, discarding all skin.
Put half of the soya, half of the whisky and half of the sugar in a shallow dish with the garlic, ginger and black pepper to taste.
Whisk well together until the sugar has dissolved.
Add the chicken pieces to the dish and stir well to coat in the marinade.
Cover the dish tightly and marinate for at least 4 hours.
Turn the chicken occasionally.
When ready to cook, remove the chicken from the marinade and thread onto skewers.
Cook over a charcoal barbecue or under a preheated moderate grill for 10-15 minutes, turning the skewers frequently and brushing with the marinade.
While the chicken is cooking put the remaining Soya, whisky and sugar in a small saucepan with pepper to taste and simmer for a few minutes.