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 Ontario bacon and complemented with colourful vegetables, this recipe provides a quick and easy meal solution for any night of the week.
| 1 lb | Ontario chicken, boneless skinless 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 | 2 |
| 1/4 tsp | fresh cracked pepper | 1 mL |
| 12 | large mushrooms | 12 |
| 2 | red peppers, cut into chunks | 2 |
| 1/4 tsp | salt | 1 mL |
| 1/2 lb | Ontario bacon, cut in half crosswise | 250 g |
| 4 | green onions, cut into 2-inch (5 cm) pieces | 4 |
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%
Source: Homegrown Ontario (www.homegrownontario.ca)
