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Sizzling Chicken Skewers
This is so good! I served it to about 55 guests over the weekend, and everyone raved about it and asked for the recipe. I let it marinade for about 24 hours. The only modifications I made were cutting the Cayenne in half and substituting the other half with Paprika (I was nervous that it might be too spicy), cut back on the salt a little – it just seemed like too much and used the lower sodium soy sauce. This recipe is defiantly a keeper - don’t let the diverse list of ingredients keep you from trying it. It is so tender and delicious!!!
4 users found this review helpful
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Reviewed On:
Jun. 25, 2007
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