BBQ CHICKEN SKEWERS

By jarren

Ingredients

• 1 to 1 1/2 lbs boneless chicken breast strips
• 1 medium garlic clove, crushed
• 1/2 tsp salt
• 1/4 cup brown sugar
• 3 tbsp grainy mustard
• 1/4 cup cider or wine vinegar
• Juice of one lime
• Juice of a medium lemon
• 6 tbsp olive oil
• Black pepper to taste

Details

Servings 4

Preparation

Step 1

In a shallow dish or pie plate, whisk together all the marinade ingredients. Remove chicken from the package and pat off excess juices. Add to marinade and stir to coat evenly. For best flavor, refrigerate (covered) for 8 hours or overnight.

About 45 minutes before supper, soak 10 to 12 bamboo skewers in enough water to cover. Heat barbecue.

When skewers have soaked for a minimum of 15 minutes, lace 2 to 3 chicken strips on the bottom third of each skewer. Grill over medium coals, a few minutes on each side, until just cooked (no longer pink). On rainy days, cook these under the broiler, turning once or twice.