Side Pannel
Grilled Chicken Fingers
Grilled Chicken Fingers
- Recipe Submitted by ADMIN on 09/26/2007
Category: Appetizers, Main Dish
Ingredients List
- -Dorothy Cross TMPJ72B
- 2 lb Boneless skinless chicken
- -breasts, trimmed of fat
- -and membrane (about 8
- -chicken breasts)
- 3 tb Honey
- 3 tb Fresh lemon juice
- 1 1/2 tb Catsup
- 1/4 ts Ground cumin
- 1 ts Salt
Directions
Cut each chicken breast lengthwise into 5 strips and pat dry. In a shallow
nonaluminum dish, combine honey, lemon juice, catsup and cumin. Add chicken
strips and toss to coat well. Cover and marinate in the refrigerator for at
least 1 hour or up to 8 hours. Prepare a charcoal or gas grill or preheat
the broiler. Stir salt into chicken mixture. Drain chicken and discard
marinade. Grill or broil the chicken for about 3-1/2 minutes per side, or
until no longer pink inside. Serves 8 as a main dish or 12 as an appetizer.
125 calories for each of 12 servings: 2 grams fat, 245 mg sodium and 54 mg
cholesterol.
COMMENTS: These slightly sweet chicken fingers will please even the most
per-snickety child. Corn Salsa for dipping is a sophisticated touch, but
children may prefer to dip these in yogurt. (8 servings as a main dish; 12
servings as an appetizer)
nonaluminum dish, combine honey, lemon juice, catsup and cumin. Add chicken
strips and toss to coat well. Cover and marinate in the refrigerator for at
least 1 hour or up to 8 hours. Prepare a charcoal or gas grill or preheat
the broiler. Stir salt into chicken mixture. Drain chicken and discard
marinade. Grill or broil the chicken for about 3-1/2 minutes per side, or
until no longer pink inside. Serves 8 as a main dish or 12 as an appetizer.
125 calories for each of 12 servings: 2 grams fat, 245 mg sodium and 54 mg
cholesterol.
COMMENTS: These slightly sweet chicken fingers will please even the most
per-snickety child. Corn Salsa for dipping is a sophisticated touch, but
children may prefer to dip these in yogurt. (8 servings as a main dish; 12
servings as an appetizer)
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