Wednesday, June 30, 2010

Chicken Skewers

This is the time of year to grill! This recipe has lots of flavor and is actually rather simple. I got 11 skewers out of five chicken breasts, and there is enough marinade for up to twice that amount if you want to make more.

If you are using wooden instead of metal skewers, be sure to soak them in water at least one hour before grilling or you will have a fire on your hands.

If you are wondering how to cut up your chicken, I hope this photo helps:

Use a very sharp knife and cut vertically and lengthwise through the breast. I made my strips about 1/2 inch thick. Or you can use breast tenders.

After marinating the chicken, thread 2-3 strips onto the skewers like so:

adapted from Marinade for Chicken on

1-3 lbs. boneless, skinless chicken breast, cut into strips (or tenders)
1/2 cup vegetable oil
1/4 cup lower sodium soy sauce
1 Tbsp. Worchestershire sauce
3 Tbsp. red wine vinegar
2 Tbsp. lemon juice
2 cloves garlic, minced
2 tsp. ground (dry) mustard
1 tsp. pepper
1 tsp. parsley

Combine all ingredients in a gallon-size Ziploc bag and marinate for at least 2 hours. Thread chicken strips on skewers.

Heat grill to medium-high heat. Place skewers perpendicular to grill grate (so they don't fall through). Grill about 4 minutes on each side or until done.

No comments: