Ingredients
Marinade Ingredients
2 tablespoons freeze dried onions
1 medium clove garlic smashed
1 teaspoon salt
1 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cumin
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
2 jalape�o peppers finely chopped (add more or less to taste)
1/4 teaspoon cayenne pepper or to taste
1 teaspoon black pepper
1 tablespoon soy sauce
1/4 cup tangerine mango guava juice
1/4 cup vegetable oil
1 lb. of thin boneless skinless chicken breast cutlet-cut into approximately 2-inch strips
12-15 wooden skewers
Preparation
Place all the ingredients in a resealable food storage bag and seal. Gently squeeze until ingredients are well blended. Add chicken to bag, seal and gently shake to coat. Marinate in refrigerator for 8 to 24 hours. Thread chicken strips onto skewers. Arrange the chicken skewers in one layer in a foil-lined roasting pan and pour the marinade over them. Bake in a preheated oven at 450�F for 15 to 25 minute or until they are cooked through.
