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 500 g |
Ontario boneless skinless chicken thighs |
| 1 tbsp 15 mL |
olive or vegetable oil, divided |
| 1 tbsp 15 mL |
soy sauce |
| 1/2 tsp 2 mL |
white wine vinegar |
| 2 |
cloves garlic, minced |
| 1/4 tsp 1 mL |
fresh cracked pepper |
| 12 |
large mushrooms |
| 2 |
red peppers, cut into chunks |
| 1/4 tsp 1 mL |
salt |
| 1/2 lb |
Springers 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%
Source: www.ontariomeatandpoultry.ca
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