This selection from our "Lunch on the Green" menu in the September issue is perfect for a late summer lunch. Renowned Chef James Saunders arranges the skewers over the salad.
- Portion size 8 servings
- Credits : Canadian Living Magazine: September 2005
Ingredients
Method
In large bowl, combine lemon juice, oil, garlic, mustard, peppercorns, cloves, bay leaf, star anise, rosemary and salt.
Cut chicken into 1-1/2-inch (4 cm) chunks; add to bowl and toss to coat. Cover and refrigerate for 6 hours. (Make-ahead: Refrigerate for up to 24 hours.) Divide chicken among 8 large metal or soaked wooden skewers.
Place brochettes on greased grill over medium-high heat. Brush generously with marinade; discard any remaining marinade. Close lid and grill, turning once, until no longer pink inside, about 10 minutes.
Nutritional facts <b>Per serving:</b> about
- Sodium 239 mg
- Protein 26 g
- Calories 193.0
- Total fat 9 g
- Cholesterol 67 mg
- Saturated fat 1 g
- Total carbohydrate 2 g
%RDI
- Iron 4.0
- Folate 2.0
- Calcium 1.0
- Vitamin A 1.0
- Vitamin C 5.0
