- Ingredients
- Chicken:$
- 2 tablespoons fresh lemon juice
- 1 teaspoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon crushed black pepper corns
- 2 garlic cloves, minced
- 1 pound skinless, boneless chicken breast, cut into 1-inch pieces Cooking spray
- Mint sauce:
- 2 (1 1/2-ounce) slices white bread $
- 3/4 cup packed fresh mint leaves (about 3/4 ounce)
- 1 tablespoon extravirgin olive oil
- 2 teaspoons white wine vinegar
- 1/2 teaspoon salt
- 2 garlic cloves, minced
- 1/2 cup water
Preparation
- To prepare chicken, combine first 6 ingredients in a large zip-top plastic bag. Add chicken; seal and marinate in refrigerator 15 minutes, turning bag occasionally. Remove chicken from bag; discard marinade.
- Prepare grill.
- Thread chicken pieces onto 6 (8-inch) skewers. Place skewers on grill rack coated with cooking spray; grill 8 minutes or until chicken is done, turning frequently.
- To prepare mint sauce, place bread slices in a food processor, and pulse until coarsely crumbled. Add mint, olive oil, white wine vinegar, 1/2 teaspoon salt, and 2 garlic cloves; pulse until combined. With processor on, slowly pour water through food chute, and process until smooth and well blended.
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