Glazed Grilled Chicken Skewers
Ingredients: 4 serving
¼ cup honey
2 tablespoons sweet soy sauce
3 tablespoons lime juice
2 teaspoons toasted sesame oil
4 boneless, skinless chicken breasts (about 1½ pounds), cut into 1½ inch chunks
6 plums, stones removed, 4 plums sliced into quarters, 2 plums sliced into ¼ inch wedges
Salt and pepper
2 tablespoons toasted sesame seeds
2 tablespoons vegetable oil
2 bunches watercress, trimmed
- whisk honey, soy sauce, 2 tablespoons lime juice, and sesame oil in large bowl. Transfer half of glaze to small bowl and set aside. Toss chicken and plum quarters with glaze remaining in large bowl. Thread four 14 – inch metal skewers with marinated chicken and plums, reserving glaze. Transfer skewers to plate and season with salt and pepper.
- Grill skewers over hot fire until chicken is just cooked through, about 8 minutes, brushing frequently with reserved glaze from large bowl. Transfer skewers to platter. Sprinkle skewers with sesame seeds and tent with foil.
- whisk remaining lime juice and vegetable oil into reserved small bowl of glaze and season with salt and pepper. Toss watercress and remaining plums in dressing. Season with salt and pepper. Serve with chicken and plum skewers.
Smart Shopping: Sesame Seeds
Sesame sees are considered to be the world’s first recorded seasoning, mentioned in Assyrian records from 300 B.C. The seeds were brought to
by African slaves, and they subsequently became popular in Southern Cooking. Sesame seeds come in a variety of colors, from creamy white to black, through the creamy white ones, and the toasted versions of them, are more common in our supermarkets. When they are used whole in cooking, their high oil content contributes a rich, nutty flavor; they are also sometimes ground into a paste, such as tahini. Sesame seeds also yield sesame oil commonly used in Asian cuisines. When used whole, they can be baked into or onto foods, such as hamburger buns, or sprinkled on top as a garnish. Because of their high oil content, sesame seeds turn rancid relatively quickly. They can stored in an airtight in a cool, dark place for up to three months, refrigerated for up to six months, or frozen for up to a year. America