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Honey and ginger chicken mini-skewers


20 minutes


10 minutes


12 skewers

Honey and ginger chicken mini-skewers
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30 ml (2 tbsp.) grape seed oil
45 ml (3 tbsp.) sherry vinegar
60 ml (1/4 cup) liquid honey
15 ml (1 tbsp.) raw sugar or brown sugar
15 ml (1 tbsp.) Dijon mustard
15 ml (1 tbsp.) fresh ginger, chopped
1 garlic clove, minced
2.5 ml (1/2 tsp.) Espelette pepper


1 chicken breast, about 300 g (10 oz.) boned, skinless, cut into 36 cubes of 2 cm (3/4 in.)
1/2 red bell pepper, cut into 24 cubes of 2 cm (3/4 in.)
Salt and freshly ground black pepper
5 ml (1 tsp.) sesame seeds, toasted
5 ml (1 tsp.) fresh coriander, chopped


  1. Soak the mini wooden skewers for about 15 minutes.
  2. In a bowl, mix together the marinade ingredients. Set aside.
  3. In a glass or plastic container, coat the chicken cubes with the marinade.
  4. Cover and refrigerate for about 2 hours.  
  5. Preheat the broiler, positioning the grill at the highest level.  
  6. Onto each mini skewer, slide 3 chicken cubes and 2 bell pepper cubes, alternately.
  7. Place the skewers on a baking sheet and brush with the marinade.
  8. Season with salt and pepper.
  9. Cook in the oven for 10 minutes.
  10. Turn over once halfway through the cooking.
  11. Meanwhile, in a saucepan, boil the marinade for 5 minutes, stirring constantly to make a sauce.  
  12. Remove the skewers from the oven and brush with sauce.
  13. Sprinkle with sesame seeds and fresh coriander.
  14. Serve with the sauce.

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