Balsamic Chicken Kabobs
Kabobs pair nicely with rice, noodles and new potatoes. To vary the flavours, you can replace the green pepper with 12 small cremini or white mushrooms or 1 zucchini, cut into 12 pieces.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 239 |
| pro | 33 g |
| total fat | 10 g |
| sat. fat | 3 g |
| carb | 3 g |
| fibre | trace |
| chol | 124 mg |
| sodium | 131 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 14% |
| vit A | 4% |
| vit C | 35% |
| folate | 7% |
Suggested Recipes
-
8 boneless skinless chicken thighs or 4 boneless skinless chicken breasts (about 1-1/2 lb/750 g)
2 tbsp (25 mL) extra-virgin olive oil
2 tbsp (25 mL) balsamic vinegar
2 tbsp (25 mL) maple syrup
1 tbsp (15 mL) lemon juice
2 cloves garlic, minced
1/4 tsp (1 mL) each salt and pepper
1 sweet green pepper, cut_into 1-inch (2.5 cm) pieces
Preparation:
Cut each chicken thigh in half (or each breast into quarters).
In large bowl, whisk together oil, vinegar, maple syrup, lemon juice, garlic, salt and pepper. Add chicken; turn to coat. Cover and marinate in refrigerator for 4 hours.
Onto skewers, alternately thread chicken and green pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until juices run clear for thighs, about 12 minutes, or until no longer pink inside for breasts, about 18 minutes. (Or broil kabobs, 6 inches/15 cm from heat, turning once, until golden brown and juices run clear for thighs, about 8 minutes, or until no longer pink inside for breasts, about 12 minutes.)
Additional Information
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Freeze-ahead: Divide chicken between 2 large resealable plastic freezer bags; pour marinade over chicken. Press out air and seal bags. Freeze for up to 1 month. Thaw in refrigerator. Skewer with peppers and grill or broil as directed.
Tip: We don't suggest freezing the skewered chicken and peppers in plastic freezer bags because the sharp skewers can poke holes in the bags, creating leaks and a messy freezer cleanup.
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