- 2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup tangerine juice
- 1/4 cup butter, melted
- 1/4 cup honey
- 4 teaspoons dried oregano
- 4 teaspoons ground cumin
- 2 to 4 teaspoons hot pepper sauce
- 2 tablespoons canola oil
- Sprinkle chicken with salt and pepper. In a large bowl, combine the tangerine juice, butter, honey, oregano, cumin and hot pepper sauce. Add chicken and toss to coat.
- Thread chicken onto 16 metal or soaked wooden appetizer skewers. In a large skillet, cook skewers in oil in batches over medium-high heat for 4-5 minutes or until chicken is no longer pink. Yield: 16 servings.
Originally published as Honey-Tangerine Chicken Skewers in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p32
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