Brochetas de Pollo Dulces y Pegajosas a la Parrilla

Ingredientes

• 3/4 cup ketchup (homemade or store-bought)
• 1/2 cup brown sugar
• 1/2 cup low-sodium tamari (or low-sodium soy sauce)
• 2 tablespoons rice vinegar
• 1 tablespoon toasted sesame oil
• 3/4 teaspoon red pepper flakes (more or less to taste)
• 1 1/2 tablespoons olive oil
• 1/3 cup finely chopped shallot
• 4 cloves garlic
• 2 tablespoons ginger paste
• 2 pounds boneless skinless chicken breast halves

Preparación

1. 1

   Combine ketchup, sugar, tamari, vinegar, sesame oil and red pepper flakes.

2. 2

   Heat a 10-inch skillet on medium-low, add olive oil and shallots and sauté until tender. Add garlic and ginger and cook for 1 minute before pouring in the sauce. Simmer for 8 to 10 minutes then transfer to a dish to cool completely. (see notes)

3. 3

   Once the sauce has cooled, pour 1/2 to 3/4 cup over the chicken and toss to coat. Reserve 1/2 cup for brushing and the remaining sauce can be served on the side.

4. 4

   Grease grill grates with olive oil before preheating to 400℉ (or 200℃).

5. 5

   Thread the chicken onto skewers (soak wood skewers for 20 minutes prior to using) and place on the grill, cover and cook for 5-7 minutes.

6. 6

   Use tongs to turn the chicken skewers, brush with sauce. Cover and continue to cook for 5 to 7 more minutes. Turn, brush again with more sauce and remove to a platter to serve.