This entry was posted on Thursday, August 2nd, 2007 at 6:21 pm and is filed under Chicken. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
Marinade
- ¼ cup freshly squeezed lemon juice
- 1 tablespoon liquid honey
- 1 tablespoon olive oil
- 1 tablespoon minced fresh oregano leaves
- 1 tablespoon minced fresh mint leaves
- 2 teaspoons balsamic vinegar
- 2teaspoons minced garlic
- ½ teaspoon salt
- ¼ teaspoons freshly ground black pepper
- 4 large boneless, skinless chicken breasts cut into 1 inch chunks
Cucumber-dill sauce
- 1 cup low-fat plain yogourt
- 1 cup peeled, seeded and diced English cucumber
- 1 tablespoon minced fresh dill or minced fresh mint leaves
- 1 teaspoon garlic
- ¼ teaspoon salt
- ¼ teaspoon fresh ground black pepper
- 4 12 inch metal skewers
Combine all marinade ingredients in small bowl. Place chicken in a large heavy-duty, resealable plastic bag. Turn bag several times to coat chicken with marinade. Marinate in the fridge for at least an hour. (6 hours would be perfect).
While chicken is marinating, prepare Cucumber-Dill Sauce. Combine all sauce ingredients in a medium bowl and mix well. Cover and refrigerate until ready to use. (Make sure you refrigerate the sauce for at least 1 hour.)
Preheat grill to high setting. Thread chicken pieces onto metal skewers and discard marinade. Coat grill with cooking spray or brush lightly with oil. Grill chicken for 8 to 10 minutes, turning occasionally, until no longer pink in the center. Do not overcook chicken, or it will be dry.
Serve chicken with cool Cucumber Dill Sauce.