Monday, August 30, 2010

131. Chicken Skewers, Lemony

With so many ways to fix chicken, why is it the recipes we know the best become the only ones we fix - over and over again? In an effort to put variety into my family meals, I purchased a book with more than 100 chicken recipes. My hope was to find dozens of great ideas, but many of the 100 recipes were either fried, smothered with less-than-healthy ingredients, layers of cheese or combinations of unappealing flavors.

Not one to give up, I continued in my quest for better chicken recipes. Unfortunately human nature likes the well-traveled path and many of my "wonderful'' discoveries, soon fell by the wayside and became forgotten.

Today's recipe is one of those. I made the featured  marinated chicken dish for the first time when my children were little. I loved it - my husband loved it and so did the kids - but,  Grilled Chicken Skewers became a forgotten treasure. I am happy to have rediscovered its wonderful flavors and lemony tang.

Grilled Chicken Skewers


1/2 C soy sauce
Juice from 2 lemons
1/2 C Canola oil
3 T ketchup
3-4 cloves garlic, crushed
1/4 tsp pepper blend

3-4 chicken breast halves cut into cubes

Sweet onion chunks
Bell pepper chunks
Mushrooms, halved
Zucchini chunks

Combine marinade ingredients. Add chicken and stir. Cover container and refrigerate 4 hours or overnight. * If using metal skewers, spray with a non stick spray and force pieces of chicken onto skewer. Alternate with vegetables if desired. Do not pack too tightly.

Heat grill to med-high. Spray meat and vegetables with non-stick spray and place on grill. Baste with juice. Cover. Cook for 3 minutes. Open grill and, using potholders, rotate skewers half a turn. (The browned side will be on top). Grill, covered for 3 minutes more. Open grill and turn a quarter turn. Cover and grill for 2 minutes more. Remove to a plate.

Divide meat and vegetables. Allow 1/2 breast per serving.

*Wooden skewers, must be soaked in water for at least 15 minutes prior to using to prevent burning.

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