Brochettes of Lemon Rosemary Chicken
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 193 |
| pro | 26 g |
| total fat | 9 g |
| sat. fat | 1 g |
| carb | 2 g |
| fibre | 0 |
| chol | 67 mg |
| sodium | 239 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 4 |
| vit A | 1 |
| vit C | 5 |
| folate | 2 |
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.
Ingredients
- 1/2 cup lemon juice
- 1/4 cup vegetable oil
- 4 cloves garlic, minced
- 4 tsp grainy mustard
- 12 black peppercorns
- 12 whole cloves
- 2 bay leaves
- 2 star anise
- 2 Fresh rosemary sprigs, (or 1 tsp/5 mL dried)
- 2 lb boneless skinless chicken breasts
Preparation
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.
Source : Canadian Living Magazine: September 2005
- Keywords : Lunch; Grill/Barbecue; Chicken; Lemons; Make-Ahead; Garlic;
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