Tender and delicious morsels of chicken are complemented by the sweetness of the grilled grapes.
|2 tsp||(10 mL) Grainy mustard|
|1 tbsp||(15 mL) Pure maple syrup|
|2-3 tbsp||(30-45 mL) Chopped fresh herbs (parsley, thyme, rosemary, oregano)|
|2||Cloves garlic, minced|
|1||Lemon, juiced and zested|
|3 tbsp||(45 m) Olive oil|
|Salt and pepper|
|4||Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts|
WHISK together all of the ingredients for the marinade in a shallow bowl.
CUT chicken into 1” (2.5 cm) cubes and add to the marinade. Toss to coat. Refrigerate for 30 minutes to 1 hour.
PREHEAT the BBQ to medium-high.
ASSEMBLE kebabs by threading 2 pieces of chicken, then a grape alternately onto skewers.
LIGHTLY coat the grill with non-stick cooking spray. Grill chicken, turning occasionally for 10-15 minutes or until cooked through to an internal temperature of 165°F (74°C).
Use rosemary sparingly as it has quite an intense flavour.
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