Tangy Grilled Chicken Skew­ers and Gar­lic­cala­mansi Spinach

Bone­less chicken fil­lets grill up fast, while stay­ing juicy and ab­sorb­ing the zesty fla­vors of the white bar­be­cue sauce.

Yummy (Philippines) - - Every­day Recipes -

Serves 4 Prep Time 10 min­utes Cook­ing Time 20 min­utes

FOR THE SAUCE ✔ 1½ cups may­on­naise ✔ ½ cup co­conut vine­gar ✔ ¼ cup sugar ✔ 1 to 2 ta­ble­spoons chili sauce ✔ ½ tea­spoon salt, plus more to sea­son ✔ ½ tea­spoon freshly ground

black pep­per, plus more to sea­son ✔ 2 cloves gar­lic, minced ✔ 1 ta­ble­spoon cala­mansi juice

✔ 4 bone­less, skin­less chicken

breast halves ✔ olive oil

FOR THE GAR­LIC-CALA­MANSI SPINACH ✔ 2 ta­ble­spoons olive oil ✔ 4 cloves gar­lic, peeled, smashed, then

mixed with 1 ta­ble­spoon wa­ter ✔ 1.2 ki­los spinach, trimmed and cleaned ✔ 1 to 2 ta­ble­spoons fresh

cala­mansi juice ✔ salt and freshly ground black pep­per

1 Make the sauce: Mix to­gether may­on­naise, vine­gar, sugar, chili sauce, salt, pep­per, gar­lic, and cala­mansi juice. Di­vide mix­ture into 2 por­tions; set aside 1 por­tion to serve. 2 Cut chicken fil­lets into cubes. Sea­son with salt, pep­per, and olive oil. Thread onto bar­be­cue sticks. 3 Pre­heat a grill or a grill pan. Grill skew­ers, bast­ing with pre­pared sauce and turn­ing un­til chicken is cooked through. 4 Make the gar­lic-cala­mansi spinach: Heat oil in a large pan over medium heat. Sauté gar­lic un­til fra­grant and start­ing to brown, about 2 min­utes. Re­move gar­lic from pan; set aside. In­crease heat to high. Add spinach to pan in batches, wait­ing for leaves to wilt be­fore adding the next batch. Cook, toss­ing, for about 3 to 4 min­utes or un­til ten­der. Drain liq­uid from pan and add gar­lic. Add cala­mansi juice. Sea­son with salt and pep­per. 5 Serve chicken skew­ers with gar­lic­cala­mansi spinach and ex­tra sauce on the side.

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