Ingredients
Units
Scale
- 4 boneless, skinless chicken breast halves, pounded 1/2-3/4″ thick
- Salt and pepper (to taste)
- 24 (10″) bamboo skewers, soaked in water for 30 minutes
- 3 tablespoons peanut or vegetable oil
- 2 tablespoons barbecue sauce
- 1 1/4 cups plain dried bread crumbs
Instructions
- Cut each chicken breast lengthwise into 1/2-inch-wide strips and sprinkle with salt and pepper.
- Fold the chicken strips slightly and weave them onto the skewers.
- Prepare a charcoal fire or set a gas grill to medium-high, close the lid, and heat until hot – about 10 to 15 minutes.
- In a small bowl, stir together the oil and the barbecue sauce.
- Spread the bread crumbs on a sheet of waxed paper.
- Lightly brush the sauce mixture over the chicken strips and then roll them in the bread crumbs.
- Grill the chicken fingers uncovered until they’re no longer pink inside, about 2 to 4 minutes per side on a gas grill.
- Serve with the dipping sauce of your choice.
Nutrition
- Serving Size: 6