Oven-baked chicken shashlik in a spicy molasses marinade

Ingredients:

• 1.4 kg chicken breasts or thighs, boneless and skinless, cut lengthwise into 2.5 cm wide strips.
• 1/3 cup molasses
• 1/3 cup red wine vinegar
• 5 tablespoons Worcestershire sauce
• 2 tbsp. l. olive oil
• 2 tbsp. l. brown sugar
• 2 tsp hot sauce
• Additionally: 36 - 40 wooden skewers (15 cm)

Preparation:

1. Combine everything except the chicken and skewers in a large, acid-safe bowl and whisk. Add the chicken strips. Stir to coat with the spices. Cover and marinate for 45 minutes to 4 hours.
2. When ready to roast, preheat the oven to 220°C (425°F) and position the oven rack in the middle. Remove the chicken from the marinade (reserving it) and thread 1 piece onto each skewer.
3. Bring the reserved marinade to a boil and simmer for 3 minutes. Let it cool slightly before using.
4. Place the skewers in a single layer on a foil-lined baking sheet. Bake for 10 minutes, then turn them over and baste with the remaining marinade (you don't need to use it all). Cook for about 5 more minutes, until the meat is golden brown on both sides.