|Low sodium soy sauce||1 Cup (16 tbs)|
|Worcestershire sauce||1⁄2 Cup (8 tbs)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Dark rum||1⁄2 Cup (8 tbs)|
|Wasabi powder||2 Tablespoon|
|Orange juice||1⁄2 Cup (8 tbs)|
|Minced fresh ginger||2 Tablespoon|
|Ground black pepper||1 Teaspoon|
|Skineless boneless cubed chicken||3 Pound (thighs or breasts)|
Step 1-Whisk together all ingredients, except the chicken, in a mixing bowl.
Step 2-Place the chicken thighs in the marinade and marinate for 100 to 200 minutes in the refrigerator. After 100 minutes , stir the marinade.
Step 3-Heat the grill until the coals are gray to white. Remove the chicken from the marinade and drain or shake off the excess marinade.
Step 4- Place on a lightly oiled grill and cook for 10 to 12minutes on each side.
Step 5- Continue grilling until the chicken is cooked in the center.
Step 6- Remove the "pupu chicken" to a serving plate and insert wooden picks in each of the cubes. Serve immediately as an appetizer.