CHICKEN KE­BABS

MAKES 4 SERVINGS PREP TIME 10 MIN­UTES COOK TIME 45 MIN­UTES

Best Health - - EATS -

This very sim­ple marinade turns or­di­nary chicken into a de­li­cious, sticky-sweet dinner in no time. Serve th­ese with steamed rice and sautéed greens. Chi­nese five-spice is a fra­grant blend of Szechuan pep­per­corns, fen­nel, cin­na­mon, cloves and star anise. You can find it in any su­per­mar­ket’s spice aisle.

IN­GRE­DI­ENTS

¼ cup (50 mL) hoisin sauce

3 large gar­lic cloves, smashed and peeled 2 tsp (10 mL) rice vine­gar

1 tsp (5 mL) hot chili gar­lic sauce (op­tional) ¼ tsp (1 mL) Chi­nese five-spice

1.5 lbs (750 g) bone­less, skin­less chicken (about 3 breasts or 6 thighs)

METHOD

1. Whisk the hoisin sauce with gar­lic cloves, vine­gar, chili gar­lic sauce and five-spice in a medium bowl. Cut the chicken into large cubes (about 2 in. each). Add to the marinade and stir well to coat. Mar­i­nate at room tem­per­a­ture for 20 min­utes or in the fridge for as long as 24 hours.

2. Soak 4 bam­boo skew­ers in warm wa­ter for 15 min­utes. Pre­heat the bar­be­cue to high. Thread chicken pieces on to each skewer, press­ing them up against each other fairly tightly. Grease the grill very well, then add the skew­ers. Bar­be­cue with the lid closed for 3 min­utes. Flip skew­ers and cook an­other 2 min­utes, then re­duce heat to medium-low and grill an­other 12 to 16 min­utes with the lid closed, or un­til cooked through and springy to the touch.

PER SERV­ING:

233 calo­ries, 42 g pro­tein, 3 g fat

(1 g sat­u­rated fat), 9 g car­bo­hy­drates (1 g fi­bre), 103 mg choles­terol, 330 mg sodium

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