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Salsa Chicken on a Stick
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
1Place 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.
2Thread chicken onto eight 12-inch-long skewers (see Tip), leaving a ¼-inch space between pieces.
3Place 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.