Ease of preparation rating: Easy
Yield: 4 servings
INGREDIENTS:
4 large chicken breasts, boneless and skinless
2 tablespoons (30 ml) olive oil
2 tablespoons (30 ml) chopped fresh mint
2 teaspoons (10 ml) lemon zest
2 teaspoons (10 ml) finely chopped garlic
Salt and ground black pepper
4 x 10-inch (25 cm) bamboo skewers, soaked in water for 30 minutes
Plum Sauce
2 plums
2 tablespoons (30 ml) fresh lime juice
1 tablespoon (15 ml) rice wine vinegar
2 teaspoons (10 ml) minced ginger
1 tablespoon (15 ml) honey
1 teaspoon (5 ml) finely chopped garlic
To serve
3 tablespoons (45 ml) toasted sesame seeds
METHOD:
Cut chicken breast lengthwise into 8 even pieces.
Drizzle chicken with olive oil, mint, lemon zest, garlic, and ground black pepper.
Place chicken in a sealable bag and toss to evenly coat.
Marinate chicken in the refrigerator for 1-4 hours. Remove chicken from marinade and discard any excess marinade. Let chicken come to room temperature.
Preheat barbeque to medium-heat 375-400 F (190-205 C).
Cut plums in half and remove pits. Brush with oil and grill for 2 minutes per side.
Peel plums and dice. Add to a small pot along with lime juice, rice wine vinegar, ginger, honey, and garlic.
Simmer sauce over low heat for 15 minutes.
Remove from heat.
Pour ½ cup (120 ml) of the sauce into a small bowl (basting sauce) and set aside the remainder (dipping sauce).
Thread chicken onto bamboo skewers.
Place chicken skewers on a tray and season with salt.
Bring the ½ cup of reserved Plum Sauce and the basting brush to the barbeque along with the skewers on a tray.
Place the chicken skewers on the grill and slide a piece of tinfoil under the skewer tips to prevent burning.
Cook the chicken for 3 minutes or until nice golden char marks appear. Flip the chicken, baste with the sauce and continue to cook until the chicken is golden on both sides and is no longer pink in the center.
Remove from grill.
Serve chicken skewers with the reserved Plum Sauce and garnish with toasted sesame seeds.
Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.