boneless, skinless chicken breast halves (6 to 8 ounces each)
4 metal or wood skewers (soak wood skewers in water for at least 30 minutes)
Sambal oelek, to taste (optional)
For the honey-orange sauce:
Place all ingredients in a small sauce pan, bring up to a boil, and then simmer until reduced to 1 1/4 cups. Cool to room temperature.
For the skewers:
In a small bowl, combine 1/4 cup of the the honey-orange sauce with the mayonnaise. Cover and refrigerate.
Cut each chicken breast half into 3 strips lengthwise. (Alternatively, you can cut the chicken into 1 to 1 1/2-inch cubes)
Stir the vegetable oil into the remaining 1 cup of sauce. Place the chicken and 1/2 cup of the vegetable oil-sauce mixture into a zippered freezer bag and squish to coat the chicken pieces. Refrigerate for at least 1 hour, or up to 4 hours.
When ready to grill, heat your grill to medium. Thread the chicken pieces on the skewers and grill until the chicken is done, using the remaining vegetable oil-sauce mixture to baste as you grill. Serve with the dipping sauce. (Add more sambal oelek to the dipping sauce if you want more heat.)
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!