A squeeze of fresh lime juice just before serving brightens the flavour of this spicy chicken. Mango chutney is a fitting accompaniment.
- Portion size 35 servings
- Credits : Canadian Living Magazine: August 2006; Get Grilling: Summer 2007
Cut chicken into 1-1/2-inch (4 cm) cubes; place in large bowl.
In separate bowl, blend together onion, yogurt, curry paste and garlic; scrape over chicken and toss to coat. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate chicken for up to 24 hours.)
Thread 2 cubes onto each metal or soaked wooden skewer. Place on greased grill over medium-high heat; close lid and grill, turning once, until chicken is no longer pink inside, about 8 minutes. Serve with lime.
Nutritional facts <b>Per piece:</b> about
- Sodium 75 mg
- Protein 9 g
- Calories 49.0
- Total fat 1 g
- Cholesterol 24 mg
- Saturated fat trace
- Total carbohydrate 1 g
- Iron 1.0
- Folate 1.0
- Calcium 1.0