Asian Chicken Skewers

• 1/4 cup honey
• 2 tablespoons soy sauce
• 1 tablespoon firmly packed brown sugar
• 1 tablespoon rice vinegar
• 1 tablespoon lemon juice
• 1 tablespoon ketchup
• 2 teaspoons finely chopped fresh garlic
• 2 teaspoons finely chopped fresh gingerroot
• 1/4 cup Land O Lakes Butter, melted
• 2 pounds boneless skinless chicken breasts, cut into approximately 24 (5x1-inch) strips
• 24 (6-inch) wooden skewers, soaked 30 minutes in water
• 3 tablespoons chopped fresh chives
• 1 tablespoon toasted sesame seed

1. Combine all marinade ingredients except butter in small bowl; beat with wire whisk until well mixed.
2. Reserve 1/3 cup marinade; set aside.
3. Pour remaining marinade into 1 gallon size resealable food storage bag; add melted butter and chicken.
4. Seal bag tightly; refrigerate 1 hour or overnight.
5. Heat oven to 450F.
6. Line 2 (15x10x1-inch) baking pans with aluminum foil; set aside.
7. Thread 1 strip chicken onto each skewer.
8. Place onto prepared pans.
9. Discard food storage bag and marinade from chicken.
10. Bake, turning once, 9-11 minutes or until chicken is no longer pink.
11. Remove 2 tablespoons reserved marinade to small bowl; brush over baked chicken.
12. Immediately sprinkle with chopped chives and sesame seed.
13. Place remaining reserved marinade in small bowl.
14. Microwave until heated through.

honey, soy sauce, brown sugar, rice vinegar, lemon juice, ketchup, fresh garlic, fresh gingerroot, butter, chicken breasts, wooden skewers, fresh chives

Taken from www.landolakes.com/recipe/3738/asian-chicken-skewers (may not work)