Gail Jennings fell in love with this exotic blend over 20 years ago and has worked hard to bring these authentic West African flavors to you. The story of King’s Pepper is as old as the spice trade itself. The herbs and fiery spices at the heart and soul of their blends are the same that explorers sailed halfway around the world to find. King’s Pepper was born in Los Angeles, raised in North Carolina, and is available at Weaver Street Market. Enjoy this spicy, sweet, and savory skewer in the oven or on the grill.
- 2 tbsp. soy sauce
- 1/4 tsp. King’s Pepper Seasoning, or more if you like more spice
- 1 tbsp. brown sugar
- 2 cloves garlic, smashed
- 2 chicken breasts, each cut into 4 long strips (8 strips total)
- olive oil
- salt & pepper
- In a plastic baggie, combine soy sauce, King’s Pepper seasoning, brown sugar and garlic and massage bag to combine. Add chicken pieces to the bag and massage again to coat all pieces with the marinade.
- Place bag in the refrigerator overnight.
- At least one hour prior to cooking, place skewers in a bowl or container of water and allow to soak for at least one hour.
- Preheat oven to 375 degrees.
- Remove chicken from the marinade and thread onto skewers.
- Place skewers on a parchment lined baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and place in the oven.
- Bake until juices run clear, about 15 to 20 minutes, and chicken in cooked through. Turn once while cooking. If skewers need to brown further, place under the broiler for a few seconds, turning, until both sides are browned well.
- Serve while warm.