Chicken on a Stick Recipe

5 2 2
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Chicken on a Stick Recipe

Read Reviews
5 2 2
Publisher Photo
"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."
MAKES:
6 servings
TOTAL TIME:
Prep: 5 min. + marinating Grill: 10 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 5 min. + marinating Grill: 10 min.

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

In a bowl, combine the oil, lemon juice, soy sauce, garlic, honey and seasonings; mix well. 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.
Coat grill rack with cooking spray before starting the grill. Drain and discard marinade from chicken. On metal or soaked wooden skewers, thread chicken. Grill, uncovered, over medium-hot heat for 3-4 minutes on each side or until chicken juices run clear, basting frequently with reserved marinade and turning once. Yield: 6 servings.
Originally published as Chicken On A Stick in Light & Tasty June/July 2004, p9

Nutritional Facts

1 each: 97 calories, 4g fat (1g saturated fat), 31mg cholesterol, 70mg sodium, 2g carbohydrate (0 sugars, 1g fiber), 12g protein. Diabetic Exchanges: 2 lean meat.

  • 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 bowl, combine the oil, lemon juice, soy sauce, garlic, honey and seasonings; mix well. 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. Coat grill rack with cooking spray before starting the grill. Drain and discard marinade from chicken. On metal or soaked wooden skewers, thread chicken. Grill, uncovered, over medium-hot heat for 3-4 minutes on each side or until chicken juices run clear, basting frequently with reserved marinade and turning once. Yield: 6 servings.
Originally published as Chicken On A Stick in Light & Tasty June/July 2004, p9

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Reviews forChicken on a Stick

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jennycrocker User ID: 4981029 146505
Reviewed Aug. 22, 2013

"We love pretty much anything grilled on a skewer. Everyone loved this. I have also used the same recipe for grilled pork chops, and strips of pork and beef sirloin on a skewer with excellent results."

MY REVIEW
lor1s User ID: 2985155 139265
Reviewed Apr. 2, 2010

"This is one of my very favorite recipes on the grill, and there are so many ways to use leftovers, although I don't usually have many. When I serve this chicken to guests they always love it."

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