Simply seasoned and grilled, these make not only a delicious main course but also tasty appetizers.
- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2006; Get Grilling: Summer 2007
Ingredients
Method
Using white and light green parts, cut onions into twenty-four 1-1/4-inch (4 cm) pieces. Reserve dark green parts for another use (see below).
Cut chicken breasts into 12 pieces each. Alternately thread 3 pieces each chicken and onions onto 8 skewers. Brush with vegetable oil. Sprinkle with salt and pepper.
Place on greased grill over medium-high heat; close lid and grill for 4 minutes. Brush with teriyaki sauce; turn and brush again. Grill until chicken is no longer pink inside, about 4 minutes.
Nutritional facts Per serving: about
- Sodium 528 mg
- Protein 16 g
- Calories 121.0
- Total fat 4 g
- Cholesterol 39 mg
- Saturated fat 1 g
- Total carbohydrate 4 g
%RDI
- Iron 6.0
- Folate 8.0
- Calcium 2.0
- Vitamin A 3.0
- Vitamin C 5.0
