Grilled Chicken & Hibiscus Skewers with Sassy Ginger Dipping Sauce
|Wild hibiscus flowers in syrup||250 Gram (1 Jar)|
|Fresh ginger||1 Tablespoon, finely minced or grated|
|Hot sauce||1 Teaspoon|
|Green onions||3 (Scallions)|
|Boneless skinless chicken breast||1 1⁄4 Pound, cut into 32 pieces|
|Vegetable oil||1⁄2 Cup (8 tbs) (As Needed)|
Drain hibiscus flowers, reserving syrup in a small bowl.
To make the dipping sauce: Mix ginger and hot sauce into the reserved syrup.
Trim and cut each green onion into 4 pieces. Thread each skewer as follows: 2 pieces of chicken, 1 piece of green onion, then 1 hibiscus flower*; repeat twice; then finish with 2 pieces of chicken. Lightly brush skewers with oil and season to taste with salt and pepper. Preheat grill to medium-high. Cook skewers until chicken is cooked through, about 4 to 5 minutes per side. Drizzle skewers with dipping sauce and serve extra on the side. *Cut one flower in half if needed; jars contain approximately 11–12 flowers.
For more information about the Wild Hibiscus Flower Company or to purchase the product, visit WILD HIBISCUS FLOWER COMPANY.