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Prep Time: 2 Minutes Cook Time: 10 Minutes |
Ready In: 12 Minutes Servings: 4 |
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I was feeling like a little barbecue action tonight so I dug out this recipe. I love fruit on the grill and the banana is a bit unexpected. The original recipe calls for chicken thigh pieces butI've always used chicken breasts. Ingredients:
3 -4 boneless skinless chicken breasts |
1 tablespoon white wine vinegar |
1 tablespoon lemon juice |
1 tablespoon honey |
6 tablespoons olive oil |
1 clove garlic, minced |
4 strips bacon |
2 bananas |
salt and pepper |
Directions:
1. Cut the chicken into bite sized pieces.
2. Combine the vinegar, lemon juice, honey, oil, garlic and salt and pepper to taste in a large bowl.
3. Add the chicken and toss until well coated.
4. Cover and leave to marinate 1-2 hours.
5. Cut each strip of bacon in half.
6. Cut the bananas into 1 lengths and brish with lemon juice.
7. Wrap a piece of bacon around each piece of banana.
8. Remove the chicken from the marinade, reserve the marinade for basting.
9. Thread the chicken and banana rolls onto the skewers.
10. Barbecue the kabobs over hot coals 8-10 minutes until the chicken is cooked through.
11. Baste the kabobs with the marinade and turn the skewers frequently.
12. Serve with corn on the cob and mango relish.
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