Curry Citrus Chicken Skewers
Ribbons of chicken with juicy pineapple chunks make every mouthful a treat.
Servings: 24
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 35 |
| pro | 5 g |
| total fat | 1 g |
| sat. fat | trace |
| carb | 2 g |
| fibre | trace |
| chol | 14 mg |
| sodium | 45 mg |
| % RDI: | - |
| iron | 1% |
| vit C | 8% |
| folate | 1% |
-
4 chicken cutlets (about 1-1/4 lb/625 g)
24 cubes golden pineapple
Curry Citrus Marinade:
1/4 tsp (1 mL) grated orange rind
2 tbsp (25 mL) orange juice
2 tsp (10 mL) minced gingerroot
2 tsp (10 mL) lemon juice
1-1/2 tsp (7 mL) mild curry paste
1 tsp (5 mL) liquid honey
1/4 tsp (1 mL) salt
Pinch cayenne pepper
1 clove garlic, minced
Preparation:
Curry Citrus Marinade: In bowl, whisk together orange rind and juice, ginger, lemon juice, curry paste, honey, salt, cayenne pepper and garlic; set aside.
Between plastic wrap, pound chicken to 1/4-inch (5 mm) thickness; cut crosswise into 1-inch (2.5 cm) wide strips.
Add chicken strips to marinade and toss to coat well; cover and refrigerate for 2 hours.
Weave chicken onto 24 soaked 4-inch (10 cm) wooden skewers; thread pineapple cube onto each end. (Make-ahead: Cover and refrigerate for up to 8 hours.)
Place skewers on greased grill over medium-high heat or under broiler; grill, turning once, until chicken is no longer pink inside, about 10 minutes.
Source
Canadian Living Magazine: January 2006; Get Grilling: Summer 2007
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