To prevent wooden skewers from burning while grilling, soak for 30 minutes in hot water beforehand. Total time: 30 minutes.
4 (6-ounce) skinless, boneless chicken breast halves
1/4 cup packed light brown sugar
1/4 cup sake (rice wine)
1/4 cup rice vinegar
1/4 cup fresh lime juice
2 teaspoons low-sodium soy sauce
1 teaspoon dark sesame oil
1/4 teaspoon crushed red pepper
1 garlic clove, minced
How to Make It
Cut each chicken breast half lengthwise into 4 strips. Combine sugar and remaining ingredients except cooking spray in a small bowl; stir until sugar dissolves. Combine half of sake mixture and all of chicken in a large bowl. Let stand 10 minutes. Reserve remaining sake mixture.
Drain chicken, discarding marinade. Thread 1 chicken strip onto each of 16 (8-inch) skewers. Place chicken on grill rack coated with cooking spray; grill 2 minutes on each side or until done. Serve with remaining sake mixture.
Wine note: This dish calls for a wine that's bold yet refreshing. Dry rosé does this admirably. My pick: a chilled bottle of Chateau Potelle's Riviera Rosé from Paso Robles, California. The 2002 is about $ -Karen MacNeil