Chili Molasses Chicken Skewers

• 1/3 cup molasses
• 1/3 cup red wine vinegar
• 5 tablespoons Worcestershire sauce
• 2 tablespoons olive oil
• 2 tablespoons light brown sugar
• 2 chipotle peppers in adobo, chopped (or 2 teaspoons hot sauce)
• 3 pounds boneless skinless chicken breast or thigh meat, cut lengthwise into 1-inch wide strips
• 36 to 40 (6-inch) wooden skewers

1. Combine everything except chicken and skewers in a large nonreactive bowl and whisk to combine.
2. Add chicken strips and toss to coat.
3. Cover and marinate at least 45 minutes and up to 4 hours.
4. When ready to cook, heat oven to 425 degrees F and arrange a rack in the middle.
5. Remove chicken from marinade (reserving marinade) and thread 1 piece of chicken on each skewer.
6. Heat the reserved marinade to boiling and boil for 3 minutes.
7. Cool a bit before using.
8. Arrange skewers on a foil-lined baking sheet in a single layer.
9. Bake for 10 minutes, flip skewers and baste with remaining marinade (you don't need to use it all).
10. Bake about 5 more minutes, until golden brown on both sides.

molasses, red wine vinegar, worcestershire sauce, olive oil, light brown sugar, peppers, chicken, wooden skewers

Taken from www.foodnetwork.com/recipes/aida-mollenkamp/chili-molasses-chicken-skewers-recipe.html (may not work)