Transform Ontario chicken thighs into tender juicy brochettes ideal for spring and summer grilling. Marinated in a light and aromatic sauce, wrapped in bacon and complemented with colourful vegetables, this recipe provides a quick and easy meal solution for any night of the week.
1 lb (500 g) Ontario boneless, skinless chicken thighs
1 tbsp (15 mL) olive or vegetabe oil, divided
1 (15 mL) tbsp 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
1/4 lb (250 g) Ontario bacon, cut in half crosswise
4 green onions, cut into 2-inch (5cm) 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.
Makes 4 servings.
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%