print Chicken and Bacon Brochettes

Transform Ontario chicken thighs into tender juicy brochettes ideal for spring and summer grilling. Marinated in a light and aromatic sauce, wrapped in Springer's bacon.

Makes 4 servings.


1 lb Ontario boneless skinless chicken thighs 500 g
1 tbsp olive or vegetable oil, divided 15 mL
1 tbsp soy sauce 15 mL
1/2 tsp white wine vinegar 2 mL
2 cloves garlic, minced
1/4 tsp fresh cracked pepper 1 mL
12 large mushrooms
2 red peppers, cut into chunks
1/4 tsp salt 1 mL
1/2 lb Springer's bacon, cut in half crosswise
4 green onions, cut into 2-inch (5 cm) pieces


Cube chicken to make twelve 1-1/2-inch (4 cm) pieces. In bowl, combine 1/2 tbsp (7 mL) oil, soy sauce, vinegar, garlic and pepper; add chicken. Marinate 20 minutes.

Meanwhile, combine mushrooms and red peppers with remaining oil and salt; let stand for 20 minutes. Reserving marinade, wrap each chicken cube in bacon; thread onto 4 skewers alternating with mushrooms, red pepper and green onions.

Place on greased grill over medium-high heat; close lid and cook for 5 minutes. Turn; brush with marinade. Cook for 5 to 7 minutes or until chicken is no longer pink inside.


Per serving: about 350 cal, 26 g pro, 24 g total fat (7 g sat fat), 6 g carb, 1 g fibre, 95 mg chol, 690 mg sodium. %RDI: iron 10%, calcium 4%, vit A 40%, vit C 100%