Moroccan Style Grilled Chicken Skewers
|Skinless boneless chicken breast halves||4|
|White wine vinegar||1⁄3 Cup (5.33 tbs)|
|Olive oil||1 Tablespoon|
|Ground cumin||1⁄2 Teaspoon|
|Ground red pepper||1⁄4 Teaspoon|
|Ground cinnamon||1⁄8 Teaspoon|
|Garlic clove||1 Large, minced|
Cut each chicken breast half lengthwise into 4 strips.
Thread chicken, accordion-style, onto eight 8-inch skewers, leaving 1/4 inch between strips.
Place in a 3-quart rectangular dish.
For marinade, in a small bowl combine vinegar, honey, oil, cumin, paprika, ground red pepper, salt, cinnamon, and garlic.
Pour over chicken skewers.
Cover and marinate in the refrigerator for 2 to 4 hours, turning skewers occasionally.
Drain the chicken skewers, reserving marinade.
Place the chicken skewers on the rack of an uncovered grill directly over medium- hot coals.
Grill for 8 to 10 minutes or until chicken is no longer pink, turning and brushing once halfway through grilling with reserved marinade.
Place skewers on the unheated rack of a broiler pan.
Broil 4 to 5 inches from the heat for 8 to 10 minutes or until chicken is no longer pink, turning and brushing once with reserved marinade.