Asian Skewered Chicken (Thursday, October 16)
By: Import User
Updated: October 20, 2008
Air Date: 10/16/2008
4 to 6 servings
6 to 8 wooden or metal skewers
1/4 cup soy sauce
3 tablespoons dry white wine
3 tablespoons lemon juice
2 tablespoons vegetable oil
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
Dash of pepper
6 boneless, skinless chicken breast halves (about 1-1/2 pounds), cut into 1-1/2 chunks
Preheat grill to medium-high heat. If using wooden skewers, soak them in water 15 to 20 minutes.
In a medium bowl, combine all ingredients except chicken (and skewers) and mix well. Add chicken chunks, cover, and marinate 20 to 30 minutes in refrigerator.
Divide chicken into 6 to 8 equal amounts and place chunks on skewers. Grill 5 to 7 minutes, or until chicken is cooked through and no pink remains, turning chicken over halfway through grilling.
4 to 6 servings
6 to 8 wooden or metal skewers
1/4 cup soy sauce
3 tablespoons dry white wine
3 tablespoons lemon juice
2 tablespoons vegetable oil
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
Dash of pepper
6 boneless, skinless chicken breast halves (about 1-1/2 pounds), cut into 1-1/2 chunks
Preheat grill to medium-high heat. If using wooden skewers, soak them in water 15 to 20 minutes.
In a medium bowl, combine all ingredients except chicken (and skewers) and mix well. Add chicken chunks, cover, and marinate 20 to 30 minutes in refrigerator.
Divide chicken into 6 to 8 equal amounts and place chunks on skewers. Grill 5 to 7 minutes, or until chicken is cooked through and no pink remains, turning chicken over halfway through grilling.
