INGREDIENTS
2 green onions, chopped
2 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon vegetable oil
1 teaspoon minced fresh ginger
1 teaspoon chopped fresh thyme
1 teaspoon granulated sugar
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/4 to 1 habanero pepper, to tase
2 medium chicken breasts, skinned, boned and cut lengthwise into thin strips
Orange Sauce
2 tablespoons sugar
1/2 teaspoon cornstarch
1/8 teaspoon orange zest
1/2 cup orange juice
1/4 red pepper flakes
1 teaspoon soy sauce
1/2 cup green onion
In a small saucepan, combine the sugar, cornstarch and zest. Stir in orange juice and soy sauce until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened to a syrup consistency. Remove from the heat; whisk in pepper flakes and green onion.
DIRECTIONS
1. Using a blender, combine green onions, Worcestershire sauce, soy sauce, oil, ginger, thyme, sugar, allspice, salt and cayenne; blend until pureed. Pour mixture into a medium bowl.
2. Add chicken strips; turn chicken to evenly coat. Marinate, covered, in the refrigerator for at least an hour or overnight for best flavor. Drain chicken; discard marinade. Thread each chicken strip on a 6-inch skewer.
3. Grill skewered chicken 6-10 minutes, or until lightly browned and juices run clear, turning once.
