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Teriyaki glaze — chicken, salmon, stir-fry, grilling marinade
Ready-made tikka masala — add chicken and cream, dinner in 20 min
Professional copper saucepan — ultimate thermal control for sauces
Italian pasta organized by shape — which sauce belongs with which pasta
Orange bitters — dry martini, gin and tonic, whiskey cocktails
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Teriyaki glaze — chicken, salmon, stir-fry, grilling marinade
Ready-made tikka masala — add chicken and cream, dinner in 20 min
Professional copper saucepan — ultimate thermal control for sauces
Italian pasta organized by shape — which sauce belongs with which pasta
Orange bitters — dry martini, gin and tonic, whiskey cocktails
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Cut chicken into one inch cubes; set aside. Combine remaining ingredients in a glass bowl and whisk together well; add chicken cubes and stir to coat chicken with mixture. Cover and marinate in fridge for up to 12 hours (can also be marinated at room temperature for 15 to 20 minutes). Thread chicken cubes loosely onto metal skewers (bamboo skewers can be used, but presoak in cold water for 30 minutes so they don't burn). Broil (or do on bbq), turning so all sides brown, for approximately 10 minutes total-- the chicken should not be pink inside.