Recipe Image

Salsa Chicken on a Stick

  • 10 m
  • 8 m
  • 2 h 18 m
Diabetic Living Magazine
“If you like fiery foods, give these low-carb, low-fat grilled chicken skewers a kick by making them with medium or hot salsa.”


    • 2 pounds chicken breast tenderloins
    • ¼ cup purchased salsa
    • 1 tablespoon olive oil
    • 4 cloves garlic, minced
    • 1 teaspoon poultry seasoning
    • ½ teaspoon lemon-pepper seasoning
    • ½ cup purchased salsa


  • 1 Place chicken in a resealable plastic bag set in a deep bowl. In a small bowl, combine ¼ cup salsa, olive oil, garlic, poultry seasoning, and lemon-pepper seasoning. Seal bag; turn to coat chicken. Marinate in the refrigerator for 2 to 24 hours, turning bag occasionally.
  • 2 Thread chicken onto eight 12-inch-long skewers (see Tip), leaving a ¼-inch space between pieces.
  • 3 Place skewers on the rack of an uncovered grill directly over medium coals. Grill for 8 to 10 minutes or until chicken is no longer pink, brushing with the remaining ½ cup salsa during the last 2 minutes of grilling.
  • Tip: If using wooden skewers, soak in enough water to cover for 1 hour before using.
ALL RIGHTS RESERVED © 2019 Printed From 12/8/2019