Sticky garlic chicken skewers

On a summer's day in the back yard, spicy chicken skewers sizzling on the grill are a mouth-watering prospect. This recipe from chef-television host Ainsley Harriott is low fat and a breeze to prepare.

Sticky Garlic Chicken Skewers

3 garlic cloves, crushed

2 tablespoons honey

4 tablespoons tomato ketchup

4 tablespoons Worcestershire sauce

2 teaspoons English or Dijon mustard

2 teaspoons hot pepper sauce

3 skinless, boneless chicken breasts, cut into thin strips

Salt and freshly ground black pepper

Optional: Salad and new potatoes, to serve

Soak twelve 10-inch bamboo skewers in water for at least 20 minutes.

Meanwhile, mix together the garlic, honey, ketchup, Worcestershire sauce, mustard and hot pepper sauce, and season to taste with salt and freshly ground black pepper. Toss in chicken and stir until well combined, transfer to a nonmetallic dish, cover and marinate for 20 or 30 minutes, or overnight.

Prepare the outdoor grill, or preheat the broiler to high. Thread the chicken onto the skewers. Cook over the hot coals of an outdoor grill for 5 to 6 minutes. Or, arrange on a foil-lined baking sheet and broil for 6 to 7 minutes, turning occasionally until well browned and cooked through.

Serve with mixed salad and baby new potatoes, if desired.