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Monday, April 28, 2008

Skewered Chicken

A favorite from our days in Florida, these skewers are never a disappointment!

3 med chicken breasts, skinned and boned
1/4 cup soy sauce
3 T dry white wine
2 T lemon juice
2 T cooking oil
*3/4 tsp fines herbs, crushed
1/4 tsp ground ginger
1 clove garlic
1/4 tsp onion powder
Dash pepper

Cut chicken into 1/4" by 1 1/4" strips. Thread onto 6-8 skewers. Place in 9x13 pan. Combine other ingredients and pour over chicken. Chill 2-3 hours. Drain. Grill over hot coals 3-4 minutes. 6-8 servings

*I haven't been able to locate this blend in years, so I haven't been able to include it. It still turns out well without it, but if you can find it, let me know where!!

Variation: Chicken Kabobs

I often cube the chicken and include bite-sized pieces of red and green bell peppers and pineapple chunks on the skewers. Onion, mushroom, or any other grillable addition would be fun, too. It makes for great color, as well as a fun grilling item.


Kristin said...

The first time I tasted this I knew it would be a recipe I would ask for and make again. It is a great one! I Googled fines herbs and found some premixed that you can buy online. I found the recipe also with minor variations, this being the basic, most common one -

1 Tablespoon dried thyme
1 Tablespoon dried savory
1 Tablespoon dried marjoram
1 Tablespoon dried sage
1 Tablespoon dried basil
1 Tablespoon dried grated lemon peel
opt - parsley, chervil, tarragon, and chives.

For this recipe, I use 1/8 tsp of each herb I want, or have on hand, and it turns out great.

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