![]() ![]() Cook until chicken is cooked through, about 8-10 minutes.Add the skewers and turn in the sauce to coat.Cook at a simmer for a further 10 minutes, until the sauce coats the back of a spoon. Add the sauce to a large, wide saucepan set over medium heat.Combine the rest of the ingredients in a bowl and whisk until smooth.Cut the chicken into long strips, then skewer. ![]() Store chicken and sauce ingredients in the fridge for up to 7 days, or in the freezer for up to 3 months. Combine the remaining ingredients in a resealable container.Transfer to a resealable bag or container. Cut the chicken, if needed, and thread it onto skewers.2 pounds boneless, skinless chicken thigh.I’m telling you this as a friend: make sure you’ve got people standing around when you take these babies off the stove because once you taste one, you’ll want to eat the entire platter, sticky fingers and all. Add more honey and less bourbon, playing around with the ratios until the consistency is what you prefer.Once it’s off the heat and begins to cool, the sauce will thick up. Whisk that into the sauce and simmer an extra 5 minutes or so to cook the cornstarch. Add a cornstarch slurry to the sauce, made by mixing equal parts cornstarch and water until you’ve got a runny consistency.Double the ingredients in the sauce recipe and plan on cooking it much longer the sauce will reduce and reduce and reduce as it simmers, and the longer it reduces, the thicker and stickier it gets.As you can see in the pics, the sauce is somewhat thin and pourable the recipe as written doesn’t make a gloopy, sticky sauce.īut if you’re looking for a sauce that’s thicker, or you want to “sticky-i-fy” it a bit more, you’ve got a couple of options: The sauce for these skewers is incredibly easy to make, and it’s up to you just how “sticky” you’d like to make them. A quick word about this bourbon marinade:
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