Chicken on a Stick Recipe
- 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
- 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.
One serving equals 97 calories, 4 g fat (1 g saturated fat), 31 mg cholesterol, 70 mg sodium, 2 g carbohydrate, trace fiber, 12 g protein. Diabetic Exchanges: 2 lean meat.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.