1 (28 oz.) bottle ketchup
1/2 cup brown sugar
1/4 cup apple cider vinegar
1/4 cup Worcestershire sauce
2 tablespoons molasses
1 tablespoon prepared mustard
4 boneless chicken breasts, cut into four strips each
16 bamboo skewers
In bowl, combine ketchup, sugar, vinegar, Worcestershire sauce, molasses, and mustard.
In shallow pan, soak skewers in water for 30 minutes.
Thread chicken strips onto skewers. Brush each skewer with generous amounts of BBQ sauce.
Prepare outdoor grill. Cook chicken skewers on medium high heat for about 6 minutes per side--turning once. The edges will just start to char and the chicken will no longer be pink.
Serve with spicy ranch dressing and celery ribs.
