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|
|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%