Scroll to the bottom for more details!
1 cup toasted almonds, finely chopped in blender
¼ cup soya sauce
¼ cup chicken broth
2 Tbsp. oil
2 Tbsp. lemon juice
2 garlic cloves, finely chopped
1 tsp. freshly grated ginger
¼ tsp. cayenne pepper
6 boneless, skinless chicken breast pieces
To toast almonds, place them in a heavy skillet and stir often over medium heat until golden brown. Watch carefully as they go from golden brown to burnt very quickly!
Combine all marinade ingredients. Cut each breast into 3 lengthwise strips, marinate at least 2 hours or overnight. Thread strips onto skewers, 2 or 3 strips per skewer, depending on length, and grill about 7 minutes per side, until no longer pink.
If you’re lazy like me, ask our friendly butchers to de-bone some skinless chicken thighs, marinate them whole and barbeque them on an Island Grillstone. Watch them sizzle and cook in the juices of the marinade right on the stone! Amazingly delicious.