Skewered Lime-Spiced Chicken

There’s no doubt much of the country has been experiencing some pretty unusual weather this winter. For people living in northeastern North Dakota and northwestern Minnesota, that’s meant unseasonable temperatures and little snowfall.

As a consequence, there’s been a lot more grilling going on this time of the year that in the past. And while the temperatures have taken a turn for the worst the past couple of days, there’s nicer weather being forecast for next week.

So, for you grillers, here is a recipe for lime-spiced chicken skewers. It’s from canola.org, which is putting the focus on men during February, American Heart Month. (Cardiovascular disease is the No. 1 killer of U.S. men., accounting for about one-third of all deaths.)

For more healthy recipes, check out the organization’s website. You can also send free e-cards for Valentine’s Day from http://canolainfo.org/heartcard/. For each card sent, the canola.org will donate 20 cents to the American Heart Association (up to $20,000).

Skewered Lime-Spiced Chicken
MARINADE:
3 medium limes
1/3 cup canola oil
2 medium garlic cloves, minced
2 teaspoons ground ginger
¾ teaspoon ground allspice
¾ teaspoon dried thyme leaves
¼ teaspoon cayenne
½ teaspoon salt
6 12-inch skewers (soaked in water if bamboo)
KEBABS:
12 chicken tenders, (1½ pounds total), cut into thirds (36 pieces)
2 medium yellow or red onions (8 ounces total), quartered and layers separated (36 layers)
2 medium red bell peppers, cut into 1-inch pieces (36 pieces)
Cooking spray
In a medium bowl, squeeze juice from 2 limes. Cut third lime into 6 wedges, and refrigerate, covered. Whisk remaining marinade ingredients except salt with lime juice.
Place chicken in large, resealable plastic bag with half of marinade mixture (about ¼ cup). Refrigerate overnight or for at least 8 hours, turning occasionally. Add salt to remaining marinade and refrigerate separately.
Remove chicken from bag, discarding used marinade. Thread chicken and vegetables alternately on skewers, beginning and ending with chicken.
Heat grill to medium-high.
Place skewers on grill rack coated with cooking spray. Cook 12 minutes or until chicken is no longer pink in center, turning often. Be careful not to overcook chicken. Remove from grill, place on serving platter and spoon reserved marinade over all. Serve with lime wedges.
Yield: Serves 6.
Approximate nutritional analysis per serving: 170 calories, 34 percent of calories from fat, 6.5 grams fat (0.5 grams saturated), 50 milligrams cholesterol, 19 grams protein, 8 grams carbohydrates, 2 grams fiber, 115 milligrams sodium.

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