Juicy chicken breast kabobs marinated in a sweet and spicy lemongrass and ginger marinade and grilled to perfection.
|.25 cup||(60 mL) Vegetable oil|
|.25 cup||( 60 mL) Brown sugar|
|3 tbsp||(45 mL) Soy sauce|
|.25 cup||(60 mL) Chopped lemongrass|
|1||Shallot, coarsely chopped|
|2||Cloves of garlic|
|.5||Red chili, seeded|
|1||Piece (1 inch/2.5 cm) peeled fresh ginger|
|2 tsp||(10 mL) Ground cumin|
|2 tsp||(10 mL) Ground coriander|
|1 tsp||(5 mL) Ground turmeric|
|1||Package (2 pieces) Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts, cut into 1 1/2 in|
|4||Wooden skewers, presoaked in water for 30 minutes|
PLACE all marinade ingredients in a food processor and pulse until smooth.
PLACE chicken cubes in a large re-sealable plastic bag, pour marinade over chicken and refrigerate for at least 2 hours.
PREHEAT BBQ to medium. Spray grill with non-stick cooking spray.
THREAD chicken onto presoaked skewers. Discard any remaining marinade. Grill chicken for 5-6 minutes; reduce heat to low and continue to cook until chicken has reached an internal temperature of 165°F (74°C).
SERVE with your favorite dipping sauce.
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