Brochettes of Lemon Rosemary Chicken
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.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 193 |
| pro | 26 g |
| total fat | 9 g |
| sat. fat | 1 g |
| carb | 2 g |
| fibre | trace |
| chol | 67 mg |
| sodium | 239 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 4% |
| vit A | 1% |
| vit C | 5% |
| folate | 2% |
-
1/2 cup (125 mL) lemon juice
1/4 cup (50 mL) vegetable oil
4 cloves garlic, minced
4 tsp (20 mL) grainy mustard
12 each black peppercorns and whole cloves
2 each bay leaf and star anise
2 sprigs fresh rosemary (or 1 tsp/5 mL dried)
1/2 tsp (2 mL) salt
2 lb (1 kg) 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.
Additional Information
Source
Canadian Living Magazine: September 2005
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