These chicken skewers give another dimension to the chicken breast and with them we inaugurate a series of recipes in which we will transform the chicken breast into a majar with different flavor each time.

This time we give it a spicy touch with a red chili sauce that comes from Korea and that I discovered on my last walk through an Asian supermarket here in Madrid.

They are super easy to prepare and have that spicy touch that I like so much. You can have them prepared in advance and I have also prepared them in the oven that makes it much easier because I do not have to be aware of each of them in the pan, they are all made equally and are so beautiful.

Ingredients

• 1 kg of boneless and skinless chicken (I used chicken breast)
• 1/2 teaspoon of hot sauce. I've used gochujang, a Korean fermented red chili paste but you can replace it with any spicy)
• 1 teaspoon of flower honey
• 1 teaspoon of ras-el-hanut (or a mixture of ground cumin, black pepper, coriander and turmeric)
• 1 tablespoon of soy sauce
• a little salt

Directions

Preheat the oven with heat up and down to 190C. Prepare an oven tray with a baking paper. reserve.

Cut the chicken into tacos of about 3 cmx 3 cm.

Put the chicken in a bowl and add all the ingredients. Mix carefully so that all chicken pieces are well impregnated.

Assemble the skewers on wooden sticks. I like to alternate chicken with vegetables but Javi doesn't, so I always do half and half.

Place the pinchitos on the prepared oven tray. Bake for about 10-12 minutes until well browned.

Tips and Tricks

• Your don't like the spicy don't put the Korean sauce and serve with mayonnaise
• Difficulty: psycile
• Preparation time: 15 minutes
• Servings: 12 pinchitos

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