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Servings: 40


  • 10 lbs. Chicken tenderloins (or strips), raw
  • 120 each Bambo skewers, 9” soaked in water
  • 1 gal. Orange marmalade
  • 1/2 gal. Pineapple juice
  • 1 qt. Soy Sauce, light
  • 3 cups FRANK'S® RedHot® XTRA HOT Cayenne Pepper Sauce
  • 1/4 cup Cilantro, fresh, chopped
  • 2 tbsp. Garlic, fresh, minced


  • 2. Combine ingredients and mix well. Reserve one-half of the glaze for future basting. Pour remaining glaze over chicken. Remove chicken and broil, basting with reserved glaze while cooking.
  • 1. Thread chicken on skewers using a ?zig-zag" motion. Place skewers in a deep tub or pan.