Cut the chicken into 1-inch pieces. In a medium bowl, whisk together all of the remaining ingredients. Add the chicken and stir to coat completely. Cover and refrigerate at least 1 hour and up to 6 hours.
Prepare a hot fire in a covered charcoal or gas grill. Oil the grill rack. Remove the chicken from the marinade but do not pat dry. Thread on small metal skewers or bamboo skewers that have been soaked in water for a least 30 minutes, two pieces to each individual skewer.
Grill, turning occasionally, until the chicken is white throughout with a browned exterior, about 8 to 10 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (346g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 134 (36%)|
|Amt Per Serving||% DV|
|Total Fat 14.9g||20 %|
|Saturated Fat 2.5g||13 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 65.8mg||20 %|
|Sodium 10683.9mg||368 %|
|Potassium 594.9mg||16 %|
|Total Carbohydrate 17.7g||5 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 14.6g|
|Protein 49.4g||71 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 375
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