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Wednesday, January 31, 2007

Chili Chicken Skewers

From Adrianne Campbell (from Cuisine at Home magazine)
Goes well with Chunky Banana Sweet Potato Mash and Cilantro Pesto
1 1/4 lb. boneless skinless chicken breasts
1 T. brown sugar
1 tsp. chili powder
1 tsp. salt
1/2 tsp black pepper
1/4 tsp cayenne pepper
2 T. olive oil

Combine above ingredients with chicken and toss to coat. Just grill them for a few minutes. Recipe calls for cut chunks of chicken on skewers, browned on the stove top then finished in the oven at 400 for a few more minutes. Adrianne just grills the chicken out on the grill without the skewers.

1 Comment »

  1. 1

    I love this salad mainly for the avocados. Actually, you can mix and match and change the quantities of the ingredients to suit your fancy.
    Avocado Dump Salad

    1 can corn, drained
    1 can black beans, drained and rinsed
    1 can pinto beans, drained and rinsed
    1 can black olives, drained, sliced
    1 small red onion,chopped or1 bunch scallions,thinly sliced
    1 red sweet pepper, chopped
    1 green pepper, chopped
    3or 4 garlic cloves, minced

    Mix all together in a bowl.
    Splash with oil and lime juice, oregano, salt and pepper and cilantro, all to taste.
    Mix well then cut in as many avocados as you’d like.
    I usually cut up at least 3!

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