Deviled Caribbean Chicken Strips
The Caribbean influence in this spicy chicken appetizer is in the form of dark rum, underscored by the dark brown sugar. The “deviled” aspect comes from the Dijon mustard, whose spiciness is emphasized by cayenne and fresh ginger juice. You can easily make fresh ginger juice, as we do here, but if you can find bottled ginger juice in the supermarket, use 1 tablespoon of it instead. Serving suggestion: Serve as part of a buffet with a variety of salsas or dipping sauces.
3 tablespoons grated fresh ginger
1/4 cup dark rum
1/4 cup fresh lime juice
2 cloves garlic, minced
1 tablespoon Dijon mustard
1 tablespoon dark brown sugar
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 pound skinless, boneless chicken breasts, cut across the grain into 1/2-inch-wide strips
1 Place the grated ginger in a small fine-mesh sieve set over a large bowl. Press the ginger to extract the juice. Discard the ginger solids.
2 Stir the rum, lime juice, garlic, mustard, brown sugar, salt, and cayenne into the ginger juice. Add the chicken to the marinade, tossing until well coated. Cover and marinate at room temperature for 20 minutes or in the refrigerator for 1 hour.
3 Preheat the broiler. Reserving the marinade, thread the chicken onto eight 6-inch skewers.
4 Broil 4 to 6 inches from the heat, turning the skewers occasionally and brushing with the reserved marinade, for 6 minutes, or until golden brown and cooked through. Don’t brush with the marinade during the final minute of cooking (discard any remaining marinade). Makes 8 servings
Makes 8 servings.
Per serving: 92 calories, 1.5g total fat (0.4g saturated), 31mg cholesterol, 0g dietary fiber, 3g carbohydrate, 12g protein, 222mg sodium.