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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This recipe is my daughter's most frequently requested chicken recipe. It is from Light & Tasty magazine. Preparation time does not include marinating time. Ingredients:
2 tablespoons canola oil |
2 tablespoons lemon juice |
2 tablespoons reduced sodium soy sauce |
4 garlic cloves, minced |
2 teaspoons honey |
1 teaspoon ground cumin |
1 teaspoon ground coriander |
1/2 teaspoon ground ginger |
3/4 lb boneless skinless chicken breast, cut into strips |
Directions:
1. Cut the chicken into strips and put into a resealable bag. I usually will cut each chicken breast into 3 strips.
2. Combine all ingredients except chicken together.
3. Put about 1/4 cup of the marinade into the bag with the chicken. Turn to coat. Refrigerate for about 3-4 hours.
4. Cover and refrigerate the remaining marinade.
5. Drain the marinade from the chicken.
6. Thread the chicken strips onto skewers.
7. Coat grill with non-stick spray before heating.
8. Grill, uncovered, over medium-hot heat for about 3-4 minutes on each side, basting with the reserved marinade.
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