Salsa Chicken on a Stick

By nanarose

Ingredients

• 2 pounds chicken breast tenderloins
• 3/4 cup purchased salsa
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1 teaspoon poultry seasoning
• 1/2 teaspoon lemon-pepper seasoning

Details

Servings 8
Adapted from diabeticlivingonline.com

Preparation

Step 1

1.
Place chicken in a resealable plastic bag set in a deep bowl. In a small bowl, combine 1/4 cup of the salsa, the olive oil, garlic, poultry seasoning, and lemon-pepper seasoning. Seal bag; turn to coat chicken. Marinate in the refrigerator for 2 to 24 hours, turning bag occasionally.

2.
Thread chicken onto eight 12-inch-long skewers,* leaving a 1/4-inch space between pieces.

3.
Place skewers on the rack of an uncovered grill directly over medium coals. Grill for 8 to 10 minutes or until chicken is no longer pink, brushing with the remaining 1/2 cup salsa during the last 2 minutes of grilling.