"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."
- 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
- 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.
- Drain and discard marinade. On metal or soaked wooden skewers, thread chicken.
- 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.
Originally published as Chicken On A Stick in Light & Tasty June/July 2004, p9
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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