Curry Citrus Chicken Skewers
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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 |
Suggested Recipes
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1-1/4 lb (625 g) chicken cutlets
24 cubes golden pineapple
Curry citrus Marinade:
1/4 tsp (1 mL) grated orange rind
2 tbsp (25 mL) orange juice
1 tbsp (15 mL) lemon juice
2 tsp (10 mL) minced gingerroot
1-1/2 tsp (7 mL) mild curry paste
1 tsp (5 mL) liquid honey
1/4 tsp (1 mL) salt
Pinch cayenne pepper
Preparation:
1. Curry Citrus Marinade: In glass bowl, whisk together orange rind and juice, lemon juice, ginger, curry paste, honey, salt and cayenne pepper; set aside.
2. Between plastic wrap, pound chicken to 1/4-inch (5 mm) thickness; cut crosswise into 1-inch (2.5 cm) wide strips. Add to marinade and toss to coat; cover and refrigerate for 30 minutes.
3. Weave chicken onto 24 soaked 4-inch (10 cm) wooden skewers; thread pineapple cube onto each end.
4. Place skewers on greased grill over medium-high heat; close lid and grill, turning once, until chicken is no longer pink inside, about 8 minutes.
2. Between plastic wrap, pound chicken to 1/4-inch (5 mm) thickness; cut crosswise into 1-inch (2.5 cm) wide strips. Add to marinade and toss to coat; cover and refrigerate for 30 minutes.
3. Weave chicken onto 24 soaked 4-inch (10 cm) wooden skewers; thread pineapple cube onto each end.
4. Place skewers on greased grill over medium-high heat; close lid and grill, turning once, until chicken is no longer pink inside, about 8 minutes.
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