Chicken Skewers with Sweet and Sour Orange Sauce

Get this recipe courtesy of Joan Melnick of Bonnie's Kitchen & Catering in Bloomfield Hills. Visit them on the Web at: www.bonnieskitchen.com

2 pounds boneless, skinless chicken thighs
2 T. soybean oil

Spice Mixture:

2T. kosher salt
2 T. dark brown sugar
2 t. chopped fresh rosemary
1 t. black pepper
½ t. red pepper flakes

Sweet and Sour Dipping Sauce

1 cup orange marmalade
¼ cup rice wine vinegar
2 t. chopped fresh rosemary

Trim chicken thighs of excess fat and cut each into 2-3 long strips. Thread one piece of chicken on 6” bamboo skewers. Sprinkle threaded skewers with spice mixture.

Preheat oven to 350 degrees. Heat oil in large skillet over medium-high heat. Brown chicken skewers on both sides in batches and then remove to a parchment-lined cookie sheet. Bake in oven 10 minutes until cooked through (internal temperature of 165 degrees).

While chicken is baking mix all ingredients for dipping sauce. Whisk until smooth.

Yield: 2 dozen