|2||Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts, cut lengthwise into strips|
|1/2||Package frozen corn niblets|
|1||Red pepper, diced|
|1/2||Red onion, diced|
|3||Green peppers, diced|
|1/4 cup||(60 mL) Fresh cilantro, chopped|
|1/2 cup||(125 mL) Chutney sauce (optional)|
½ cup (125 mL) Olive oil
1 Lime, zested and juiced
2 tbsp (30 mL) Honey mustard
2 tsp (10 mL) Grainy mustard
2 tbsp (30 mL) Sugar
2 tsp (10 mL) Paprika
1 tsp (5 mL) Dried thyme
PLACE chicken strips in a re-sealable plastic freezer bag.
MIX together all of the ingredients for the dressing in a small bowl. Pour half of the dressing over the chicken and refrigerate for 45 minutes or up to overnight. Reserve the remainder of the dressing.
Bring a large pot of salted water to a boil. Add the corn and blanch for 1-2 minutes. Remove from heat and drain. Allow the corn to cool and mix with peppers, onion, and cilantro.
THREAD chicken onto skewers in a ribbon like fashion.
PREHEAT BBQ to medium-high. Lightly grease the grill. Grill chicken satays for 4-5 minutes per side or until nicely char-grilled and the internal temperature reaches 165°F (74°C).
TOSS the reserved dressing with the corn salad and serve the chicken with the corn salad and chutney sauce if using.
If using wooden skewers soak in water for 30 minutes prior to use to prevent burning.
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