Meat, Poultry, Pork

CHICKEN:

• 4 chicken breast halves
• 1 bottle (12 oz) Frontera New Mexico Red Pepper Sesame Grilling Sauce, divided
• 2 tablespoons cider vinegar
• 1 tablespoon honey
• Wooden Skewers, soaked

1. Cut chicken into skewer size pieces (long and fairly thin like a satay).  Put into Ziploc bag with ½ cup sauce and cider vinegar for about 2 hours.
2. Remove from marinade.  Thread pieces onto wooden skewers.  Heat grill pan on stove top over medium high heat until very hot.  Cook skewers until halfway cooked through, about 3 minutes.
3. Remove from heat.  Glaze with ½ cup sauce and honey.  Return to grill pan and finish cooking, about 4 minutes.
4. Serve with remaining ½ cup sauce.

PORK:

• 2 pork tenderloins
• 1 bottle (12 oz) Frontera Chipotle Pineapple Barbecue Sauce
• 2 tablespoons cider vinegar
• 1 tablespoon honey
• Wooden Skewers, soaked

1. Cut pork into skewer size pieces (long and fairly thin like a satay).  Put into Ziploc bag with ½ cup sauce and cider vinegar for about 2 hours.
2. Remove from marinade.  Thread pieces onto wooden skewers.  Heat grill pan on stove top over medium high heat until very hot.  Cook skewers until halfway cooked through, about 3 minutes.
3. Remove from heat.  Glaze with ½ cup sauce and 1 Tablespoon honey.  Return to grill pan and finish cooking, about 4 minutes.
4. Serve with remaining ½ cup sauce.