Chicken Brochettes

Anticuchos De Pollo
Chicken Brochettes

2 C. mango nectar

2 T. ketchup

1 t. chipotle puree (see note)

1 T. olive oil

1 t. Worcestershire sauce

2 pounds skinless, boneless chicken breasts (preferably free-range), cut into strips about 1 by 4 1/2 inches

Light a charcoal or gas grill. Soak 6 to 8 wooden skewers in water for 30 minutes.

In a large, shallow bowl, whisk the mango nectar, ketchup, chipotle puree, oil and Worcestershire sauce together. Add the chicken and let sit for 15 minutes. Drain the chicken and weave each strip onto a skewer. Grill for 3 to 5 minutes on each side, or until opaque throughout.

Serve hot or at room temperature.


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