Brochettes of Lemon Rosemary Chicken

Author: Canadian Living

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

  • 1/2 cup lemon juice
  • 1/4 cup vegetable oil
  • 4 cloves garlic minced
  • 4 teaspoons 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 lbs boneless skinless chicken breasts

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
  • Fibre 0.0
  • Folate 2.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Brochettes of Lemon Rosemary Chicken

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