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Lemon Herbed Chicken Skewers
Ingredients:
2 lbs boneless skinless chicken breasts
1 lemon, juice of
1 tablespoon peanut oil
2 tablespoons brown sugar
2 tablespoons reduced sodium soy sauce
2 cloves garlic , finely chopped
1/2 Spanish onion , grated
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon freshly grated ginger
salt & freshly ground black pepper
Directions:
Remove any fat or gristle from the chicken.
Cut the chicken on the bias into 1/4-inch-thick slices.
Place the slices in a glass baking dish.
In a bowl, stir together the lemon juice, oil, brown sugar, soy sauce, garlic, onion, cumin, coriander, ginger, and salt and freshly ground black pepper.
Pour the marinade over the chicken, turning it in the sauce until it is well coated.
Cover the dish with plastic wrap and refrigerate at least 8 hours or preferably overnight.
Soak 8 10-inch bamboo skewers in cold water for 20 minutes.
Thread the chicken pieces over the skewer, pushing the meat up so that you can fit 2 to 3 pieces on each.
Carefully place the skewers on a grill grid that has been sprayed with a vegetable spray and cook through.
Arrange the skewers on a platter and serve chicken at once.
Leftovers are great for chicken salad.Just dice it up and you're ready to go.....
Nutritional Info (Per Serving)
Calories 318
Total Fat 6 g
Saturated Fat 1.3 g
Protein: 54 g
Cholesterol 131 mg
Sodium 455 mg
Total Carbohydrate 12 g
Dietary Fiber 0.7 g
Sugars 7.7 g
Ingredients:
2 lbs boneless skinless chicken breasts
1 lemon, juice of
1 tablespoon peanut oil
2 tablespoons brown sugar
2 tablespoons reduced sodium soy sauce
2 cloves garlic , finely chopped
1/2 Spanish onion , grated
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon freshly grated ginger
salt & freshly ground black pepper
Directions:
Remove any fat or gristle from the chicken.
Cut the chicken on the bias into 1/4-inch-thick slices.
Place the slices in a glass baking dish.
In a bowl, stir together the lemon juice, oil, brown sugar, soy sauce, garlic, onion, cumin, coriander, ginger, and salt and freshly ground black pepper.
Pour the marinade over the chicken, turning it in the sauce until it is well coated.
Cover the dish with plastic wrap and refrigerate at least 8 hours or preferably overnight.
Soak 8 10-inch bamboo skewers in cold water for 20 minutes.
Thread the chicken pieces over the skewer, pushing the meat up so that you can fit 2 to 3 pieces on each.
Carefully place the skewers on a grill grid that has been sprayed with a vegetable spray and cook through.
Arrange the skewers on a platter and serve chicken at once.
Leftovers are great for chicken salad.Just dice it up and you're ready to go.....
Nutritional Info (Per Serving)
Calories 318
Total Fat 6 g
Saturated Fat 1.3 g
Protein: 54 g
Cholesterol 131 mg
Sodium 455 mg
Total Carbohydrate 12 g
Dietary Fiber 0.7 g
Sugars 7.7 g