2 lbschickentenders or breasts cut into thin strips
Kosher Salt, Ground Black Pepper
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Instructions
Count the number of chicken strips you have, then soak an equal number of bamboo skewers in warm water for 15 minutes. Heat the grill to medium-high.
In a small bowl, mix the hoisin sauce, mustard, vinegar and red pepper flakes. Divide the sauce into two portions, one for basting the raw chicken, another to serve with the chicken after it is cooked.
Pat the chicken pieces dry with paper towels and season lightly with salt and pepper. Thread the chicken pieces onto the soaked skewers and brush all over with one portion of the hoisin mixture. Grill the chicken for 2 to 3 minutes per side, basting with more of the hoisin mixture as it cooks. As the skewers finigh cooking, reaching 165 degrees at the thickest part, transfer them to a platter. Serve with the reserved sauce.
Also can cook whole breasts.