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.

Ingredients

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

Directions

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%

Source: www.ontariomeatandpoultry.ca