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| General Category : Main Course |
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| Food Group : Vegetables, Poultry-Chicken |
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| Preparation Method : BBQ |
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| A base of seasoned oil in the marinade gives this grilled chicken a rich yet subtle flavour. |
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Ingredients
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1-1/2 lb (750 g) boneless skinless chicken breasts or thighs, cut in 1-inch/2.5 cm cubes |
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2 Cubanelle peppers, cut in 1-1/2-inch/4 cm squares |
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Half sweet onion, cut in 1-1/2-inch/4 cm squares |
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Marinade: |
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3 tbsp (45 mL) peanut or vegetable oil |
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4 tsp (20 mL) coriander seeds |
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4 tsp (20 mL) black peppercorns |
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4 dried hot peppers |
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3 cloves garlic, smashed |
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8 slices gingerroot |
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1 tbsp (15 mL) soy sauce |
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2 tsp (10 mL) Chinese black vinegar or balsamic vinegar |
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2 tsp (10 mL) sesame oil |
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Preparation
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Marinade: In small skillet, heat oil over medium-low heat; fry coriander seeds, peppercorns and hot peppers until hot peppers darken. Add garlic and ginger; fry until garlic turns golden. Into large heatproof bowl, strain oil through fine sieve, discarding solids; let cool until warm. Whisk in soy sauce, vinegar and sesame oil.
Stir in chicken, peppers and onion to coat; let stand for at least 30 minutes or, refrigerated, for up to 12 hours. Alternately thread onto skewers. Grill over medium-high heat until chicken is no longer pink in centre, about 12 minutes.
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Nutritional information
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Per each of 6 servings: about 208 cal, 26 g pro, 10 g total fat (2 g sat. fat), 3 g carb, trace fibre, 67 mg chol, 211 mg sodium. % RDI: 1% calcium, 4% iron, 1% vit A, 5% vit C, 5% folate.
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Source
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Homemakers Magazine: Summer 2007
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