For many of us, the longer the days, the sunnier the days, the more likely you are to find us out on the patio grilling.
We don’t know about you, but we’ve pretty much got grilled steak, hamburgers and hot dogs down.
That means we’re ready for a little grilling adventure. The Grilled Cinnamon Chicken recipe from “Grilling: More Than 175 New Recipes from The World’s Premier Culinary College" by The Culinary Institute of America.
Yield: 8 servings
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8 boneless, skinless chicken breasts, cut into 2-inch cubes
64 cinnamon stick skewers (if you can’t find cinnamon skewers, substitute regular wood skewers)
2/3 cup sherry wine
2/3 cup plum sauce
4 teaspoons hoisin sauce
4 teaspoons soy sauce
8 teaspoons toasted sesame seeds
2/3 cup thin-sliced scallions, green parts only
Thread 1 or 2 of the chicken cubes onto the cinnamon-stick skewers.
Combine the sherry, plum sauce, hoisin sauce, and soy sauce. Reserve half of the mixture to use as a dipping sauce. Pour the remainder over the skewered chicken pieces and turn to coat evenly. Cover, and let marinade for at least 1-1/2 and up to 24 hours (depending on the strength of the flavor you want).
Heat the reserved dipping sauce in a small sautÃ© pan over medium-high to high heat. Bring the sauce to a boil, reduce to a simmer, and cook until thickened slightly, about 2-1/2 minutes. Keep warm.
Preheat a gas grill to high. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a light coating of white ash. Spread the coals in an even bed. Clean the cooking grate.
Grill the chicken skewers covered over direct heat, turning as necessary, until the chicken is browned and is cooked through (165 degrees), about 12 to 15 minutes.
Brush the skewers with some of the dipping sauce and garnish with the sesame seeds and scallions. Serve immediately with the reserved dipping sauce.