lojodav's Recipe

Chicken Teriaki Kabobs with Mustard Sauce

Category: Chicken

Serves: 8

Sauce:
1/2 c. mayonnaise
1/3 c. Dijon mustard
1 teas. Worchester sauce
1/2 teas. hot pepper sauce

Chicken:
1/2 c. dry sherry
1/2 c. soy sauce
1/2 c. vegetable oil
1/2 c. loosely packed brown sugar
2 cloves garlic, ground to a paste
1/2 teas. black pepper
8 skinless chicken breasts
Escarole leaves for garnish tray

In small bowl, stir together mayo, mustard, Worchester sauce and hot pepper sauce to make a dipping sauce. Cover and refrigerate 3-4 hours before serving.

In large bowl, stir together sherry, soy sauce, oil, brown sugar, garlic and pepper to make a marinade.

Slice the breasts into 2" x 1/4" strips. Place in marinade and toss to coat. Cover loosely and marinade for 2 hours.

Thread chicken onto bamboo skewers (or regular skewers).

Grill the chicken 4-6 inches from heat, turning once for 2-3 minutes on each side.

To Serve: Place the dipping sauce in the center of a plate. Arrange a bed or escarole leaves around the dipping sauce and put chicken pieces on top.