Barbecued Chicken Sticks

By Master Chef on July 2nd, 2018 · In Appetizers, Entertaining, Herbs and Spices, Marinades, Meats, Regional and Ethnic, ROTD, Sauces and Gravies, Soups and Stews, Techniques

Barbecued Chicken Sticks are delicious when served wrapped in a flour tortilla along with mint and Thai basil and Thai chile sauce. Top with a squeeze of lime or lime vinaigrette. Serve Barbecued Chicken Sticks as a main course or an appetizer. Perfect for cocktail parties.

Barbecued Chicken Sticks

Author: Epicurus.com Kitchens

Recipe type: Poultry

Serves: 6

Ingredients

1 pound chicken tenderloins

Marinade:

1/2 Cup garlic oil
1/4 Cup lime juice
1/2 teaspoon salt
freshly-ground black pepper, to taste
1/2 teaspoon cilantro leaves, finely chopped

Instructions

Soak 6 bamboo skewers in water 30 minutes.
In shallow dish, combine chicken tenderloins, garlic oil, lime juice, cilantro, salt and pepper.
Turn chicken to coat evenly. Cover and let stand 30 minutes.
Remove skewers from water and thread with chicken. Grill chicken on hot cast-iron grill pan sprayed with nonstick cooking spray or cook on outdoor grill, rotating until chicken is cooked through, 8 to 10 minutes.
Baste regularly with remaining marinade.
Optionally, divide marinade in two batches, blend the second and use a vinaigrette, well blended.

Notes

This recipe yields 6 servings.

Each serving: 102 calories; 233 mg sodium; 33 mg cholesterol; 5 grams fat; 0 carbohydrates; 13 grams protein; 0 fiber.

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