Easy Chutney Chicken Kebabs |
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Prep Time: 1440 Minutes Cook Time: 0 Minutes |
Ready In: 1440 Minutes Servings: 6 |
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I have not tried this, but it was in today's newspaper and I wanted to share. With bbq season practically here, I thought this was a great recipe to have on hand. Prep time includes overnight marinating, which is not necessary. Kebabs can be served as a main course, an appetizer, or just a snack! Ingredients:
1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch chunks |
6 bell peppers, seeded and cut into 1-inch pieces |
1/2 cup mango chutney (or your favourite chutney) |
2 tablespoons soy sauce |
1 tablespoon brown sugar |
1 tablespoon olive oil |
Directions:
1. Place chicken chunks in a mixing bowl and set aside.
2. In a food processor or blender, place chutney, soy sauce, sugar and oil; process or blend until mixture is smooth.
3. Pour chutney mixture over chicken and stir to coat well.
4. Cover and refrigerate for a minimum of 1 hour; maximum 24 hours.
5. Before dinner, find skewers; if metal, fine, but if using wooden ones they must be soaked in water for 30 minutes so they won't burn.
6. Preheat bbq and grease grill, or preheat broiler.
7. Prepare kebabs: Put 3 pieces of chicken and 3 pieces of pepper, alternating, on each skewer.
8. Chicken will cook faster on bbq: cook kebabs about 8 minutes, turning often.
9. Or broil on wire rack on shallow baking sheet set on rack in centre of oven, about 8 inches from broiler; broil, turning partway through, until chicken feels springy, about 15 minutes.
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