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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 6 |
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Chicken is my family's favorite meat, whether it's roasted, barbecued or whatever, says Susan Post from Baltimore, Ontario. I make these skewered chicken strips often, especially during the summer months. They're popular at our annual family picnic, too. Ingredients:
2 tablespoons canola oil |
2 tablespoons lemon juice |
2 tablespoons reduced-sodium soy sauce |
4 garlic cloves, minced |
2 teaspoons honey |
1 teaspoon ground cumin |
1 teaspoon ground coriander |
1/2 teaspoon ground ginger |
3/4 pound skinless chicken breasts, cut into thin strips |
Directions:
1. In a large bowl, combine the oil, lemon juice, soy sauce, garlic, honey and seasonings. Pour 1/4 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 3-4 hours. Cover and refrigerate remaining marinade.
2. Drain and discard marinade. On metal or soaked wooden skewers, thread chicken.
3. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, uncovered, over medium-hot heat or broil 4 in. from the heat for 3-4 minutes on each side or until chicken is no longer pink, basting frequently with reserved marinade. Yield: 6 skewers.
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