Tropical Chicken On A Stick Recipes

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CHICKEN ON A STICK



Chicken on a Stick image

"Chicken is my family's favorite meat, whether it's roasted, barbecued or whatever," says Susan Post from Baltimore, Ontario. "I make these skewered chicken strips often, especially during the summer months. They're popular at our annual family picnic, too."

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 skewers.

Number Of Ingredients 9

2 tablespoons canola oil
2 tablespoons lemon juice
2 tablespoons reduced-sodium soy sauce
4 garlic cloves, minced
2 teaspoons honey
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground ginger
3/4 pound skinless chicken breasts, cut into thin strips

Steps:

  • In a large bowl, combine the oil, lemon juice, soy sauce, garlic, honey and seasonings. Pour 1/4 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 3-4 hours. Cover and refrigerate remaining marinade., Drain and discard marinade. On metal or soaked wooden skewers, thread chicken. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, uncovered, over medium-hot heat or broil 4 in. from the heat for 3-4 minutes on each side or until chicken is no longer pink, basting frequently with reserved marinade.

Nutrition Facts : Calories 97 calories, Fat 4g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 70mg sodium, Carbohydrate 2g carbohydrate, Fiber 1g fiber), Protein 12g protein. Diabetic Exchanges

TROPICAL GRILLED CHICKEN BREAST



Tropical Grilled Chicken Breast image

Living in South Florida, I get to enjoy a diverse culture, from all the Latin and Caribbean influence down here. Friends and family all enjoy this simple recipe, hope you do to . . .

Provided by DOLPHINROB13

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 47m

Yield 4

Number Of Ingredients 6

½ cup orange juice
½ lime, juiced
1 tablespoon honey
1 teaspoon crushed red pepper flakes
4 (6 ounce) skinless, boneless chicken breast halves
1 tablespoon chopped fresh cilantro

Steps:

  • Whisk together the orange juice, lime juice, honey, and red pepper flakes in a bowl, and pour into a resealable plastic bag. Add the chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.
  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Place the chicken on the grill and cook the chicken breasts until no longer pink in the center and the juices run clear, about 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top with cilantro and serve.

Nutrition Facts : Calories 223.1 calories, Carbohydrate 8.9 g, Cholesterol 96.9 mg, Fat 4.3 g, Fiber 0.5 g, Protein 35.8 g, SaturatedFat 1.2 g, Sodium 85.6 mg, Sugar 7.1 g

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