Grilled Chicken Brochettes Recipe
Ingredients
| Dry white wine | 1/4 Cup (16 tbs) | |
| Worcestershire sauce | 2 Tablespoon | |
| Dried thyme | 1 Teaspoon | |
| Garlic | 1 Clove (5gm), minced | |
| Chicken stock | 1/4 Cup (16 tbs), skimmed | |
| Chicken breasts | 1 Pound, cut into cubes | |
| Mushrooms | 12 | |
| 12 cubes of pineapple | ||
| Ground pepper | 1 To taste | |
Directions
In a bowl combine the white wine, Worcestershire sauce, thyme, garlic and the chicken stock.
Add the chicken cubes, mushrooms and pineapple to the marinade; season with the pepper.
Cover and let marinate in the refrigerator for at least 2 hours.
Thread the skewers, alternating the chicken, mushrooms and pineapples.
Grill on the barbecue for 10 to 12 minutes, brushing with the marinade while cooking.
Serve on a bed of rice.
Add the chicken cubes, mushrooms and pineapple to the marinade; season with the pepper.
Cover and let marinate in the refrigerator for at least 2 hours.
Thread the skewers, alternating the chicken, mushrooms and pineapples.
Grill on the barbecue for 10 to 12 minutes, brushing with the marinade while cooking.
Serve on a bed of rice.
Chef
