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Poultry
Peppery Chicken
Serves: 4
Preparation Time: 0:15
Per Serving: 276 Calories; 4.0g Fat (13.2% calories from fat); 40.2g Protein; 19.7g Carbohydrate; 100mg Cholesterol; 595mg Sodium
These kebabs can be served over rice, or in bundles of baby romaine lettuce leaves, garnished with cucumber and mint.
Ingredients:
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1 1/2 pounds boned and skinned chicken breast halves
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1 tablespoon black peppercorns
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1 tablespoon green peppercorns
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1 teaspoon kosher salt
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4 cloves garlic, minced
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1/4 cup apricot preserves
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2 tablespoons fish sauce
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2 limes, squeezed and zested
Steps:
- Soak wooden skewers in water, if using.
- Cut chicken into 1” square pieces.
- Place both types of peppercorns in a dry skillet and place over medium heat. Shake the pan over the flame until peppercorns are aromatic but not scorched. Using a spice grinder or a mortar and pestle, grind until coarse and gritty. Transfer to a shallow glass dish and add the salt, apricot preserves, garlic, fish sauce and lime juice. Reserve some lime zest for garnish, and add the remainder to the marinade. Mix to a sticky paste. Add the chicken and stir until well coated.
- Preheat barbecue on HIGH, then reduce heat to MEDIUM.
- Meanwhile, thread 4 pieces of chicken on each skewer. Grill 4-5 minutes per side.
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