This is the perfect chicken recipe for any party or occasion. These Chipotle Glazed Chicken Skewers are a complex range of flavors where the fruitiness of Van Gogh Pineapple Vodka, apples, orange and lime juices pair with the perfect contrast with the spices of cilantro, garlic, chiles and sun-dried tomatoes. The recipe is an original of the British chef Jon Ashton, one of the outstanding, witty celebrity chefs of our time. The skewers do take quite a bit of time to prepare, but they're worth every minute.
Prep Time: 1 hour, 15 minutes
Cook Time: 1 hour, 00 minute
Ingredients:
- 4 boneless skinless chicken breast halves, each about 7 ounces
- 24 8-inch bamboo skewers, soaked in water for 30 minutes then drained
- 2 ripe but firm golden delicious apples, cored and cut into 12 wedges
- 1/2 cup olive oil
- 2 large garlic cloves, minced
- 1/2 cup Van Gogh Pineapple Vodka
- Pinch of salt
- Pinch of pepper
- Dash of hot pepper sauce
Preparation:
Ingredients for Chipotle Vodka Sauce:
- 1/2 cup Van Gogh Pineapple Vodka
- 1 chipotle chilles en adobo
- 1 cup freshly squeezed orange juice
- 1 cup sun-dried tomatoes
- 1/4 cup fresh lime juice
- 2 tablespoon chopped cilantro
- Cut each chicken breast half lengthwise into 6 thin strips. Weave each strip completely onto one of the skewers, leaving 1/2 - 1 inch of skewer exposed at one end. Divide skewers between two large glass baking dishes, stacking skewers if necessary.
- Pour oil into bowl. Whisk in minced garlic cloves, salt, pepper, dash of hot pepper sauce and Van Gogh Pineapple Vodka. Pour this marinade over chicken and marinate at least 1 hour, turning occasionally.
- In a small saucepan bring the orange juice to a boil. Add the sun-dried tomatoes and Van Gogh Pineapple Vodka. Stir well, cover and remove from the heat. Let stand, stirring once or twice, until softened, about 20 minutes.
- Scrape the tomato mixture into a processor, and blend until mixture is pureed. Feel free to add a little water. Place in a bowl, add limejuice and cilantro. Stir, take a taste, and add salt and pepper as needed.
- Preheat oven to 425°F. Remove skewers from marinade and arrange them on two large baking sheets. Cook chicken 4 minutes on one side, and then baste with chipotle vodka sauce as you turn over each skewer. Cook another 4 minutes till chicken is no longer pink inside.
- Pour extra chipotle vodka sauce into a medium bowl, and serve chicken with sauce. Makes 24 chicken skewers.
