This recipe is from one of the famous restaurants here in Boca.
Max's Grille Marinated Chicken Skewers with Dipping Sauce
4 large, whole, boneless, skinless chicken breasts, cut into 1" wide strips the length of the breast, or 1" cubes.
1 cup olive oil
1/4 cup Sumac
1 TB. grainy mustard
1 TB. chopped garlic
Salt and fresh ground pepper to taste
Citrus Chili Dipping Sauce (recipe below)
1. Place chicken in a nonreactive container. Combine remaining ingredients except dipping sauce and toss with chicken to coat. Cover
and refrigerate 24 hours.
2. Soak 6" wooden skewers in water for 20 minutes. Drain chicken from marinade. Thread chicken strips or cubes onto skewers and grill
over hot coals in a covered grill until cooked through, about 5 minutes per side.
3. Serve with dipping sauce. Makes about 20 skewers.
Citrus Chili Dipping Sauce
1 cup orange juice concentrate
2 TB. soy sauce
1/4 cup apple cider vinegar
2 TB. Grand Marnier
Juice of 3 limes
1 tsp. ground coriander
2 fresh jalapeno peppers, minced
salt, to taste
3 TB. lemon zest
Combine all ingredients in a non-reactive container and shake to combine. Makes about 2 cups.
Source: Sun Sentinel - 6/92 - Max's Grille-Boca Raton, Fl.
Max's Grille Marinated Chicken Skewers with Dipping Sauce
4 large, whole, boneless, skinless chicken breasts, cut into 1" wide strips the length of the breast, or 1" cubes.
1 cup olive oil
1/4 cup Sumac
1 TB. grainy mustard
1 TB. chopped garlic
Salt and fresh ground pepper to taste
Citrus Chili Dipping Sauce (recipe below)
1. Place chicken in a nonreactive container. Combine remaining ingredients except dipping sauce and toss with chicken to coat. Cover
and refrigerate 24 hours.
2. Soak 6" wooden skewers in water for 20 minutes. Drain chicken from marinade. Thread chicken strips or cubes onto skewers and grill
over hot coals in a covered grill until cooked through, about 5 minutes per side.
3. Serve with dipping sauce. Makes about 20 skewers.
Citrus Chili Dipping Sauce
1 cup orange juice concentrate
2 TB. soy sauce
1/4 cup apple cider vinegar
2 TB. Grand Marnier
Juice of 3 limes
1 tsp. ground coriander
2 fresh jalapeno peppers, minced
salt, to taste
3 TB. lemon zest
Combine all ingredients in a non-reactive container and shake to combine. Makes about 2 cups.
Source: Sun Sentinel - 6/92 - Max's Grille-Boca Raton, Fl.