Europe & Middle East
Latin America & Caribbean
Cut each chicken breast lengthwise into 4 strips – a total of 16 strips. Combine cranberry juice, orange juice, tequila and 1 teaspoon of the Sriracha, blending well. Add chicken strips, coating well; let marinate for at least an hour or as long as 4 hours in the refrigerator. (If using bamboo skewers, soak them in warm water for at least 30 minutes prior to use.)
Meanwhile, combine the remaining 1/4 teaspoon Sriracha with the cranberry sauce, caramel sauce, mustard and lime juice in a small saucepan. Place over medium low heat, whisking until well blended, smooth and warm. Place into a small bowl and set aside. This will be used to baste the chicken.
Heat gas grill to high, or make a medium-hot fire in a charcoal grill. Oil grill grate. Drain chicken, discarding marinade. Thread 1 chicken strip onto each of 16 (8-inch) skewers. Place chicken on grill; cook on one side until well-browned, about 4-5 minutes; turn and grill until the other side is browned (about 3-4 minutes longer), basting with the cranberry-caramel mixture, until chicken is done and is nicely glazed. Remove skewers from grill; sprinkle as desired with salt and freshly ground black pepper.
Makes 8 appetizer servings of 2 skewers each.
Note – alternate method of cooking, if a broiler is preferred. Preheat oven broiler; line a shallow baking pan or sheet with foil. Drain chicken, discarding marinade. Thread 1 chicken strip onto each of 16 (8-inch) skewers. Place chicken on prepared baking pan and broil, turning once and watching closely to prevent burning, until browned and cooked through, about 8 to 10 minutes total, basting occasionally with the cranberry-caramel mixture. (Serves 8)
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