Rosemary Chicken Skewers with Rhubarb Sauce
Another great appetizer to serve during this Holiday season. Also part of our Healthy Holiday Recipes.
Ingredients
- 4-6 boneless chicken thighs or breasts (about 1 1/2 pounds), skin on or off
- 2 tbsp. (30 ml) chopped, fresh rosemary
- ¼ cup (60 ml) dry white wine or vermouth
- 1 tsp. (5 ml) pepper
- 2 tbsp. (30 ml) olive oil
- 3 cups (720 ml) Snowcrest Frozen Rhubarb
- ⅓ cup (80 ml) honey
- ¼ cup (60 ml) orange juice
Directions
- Cut the chicken into 1 ½ inch pieces and place in a bowl. Mix with the wine, oil, rosemary, and pepper.
- Cover and set aside to marinate in the refrigerator for one hour.
- Remove the chicken pieces from the marinade.
- Thread the chicken onto skewers and season with salt.
Grilling:
Preheat the grill for direct high heat. Brush the grill grates with olive oil. Place chicken skewers on grill and cook for 8 to 10 minutes, 4 to 5 minutes per side. Place on a platter and cover with foil to allow the chicken to rest.
Broiling:
Preheat the broiler. Place skewers on an oiled broiling pan, 5 to 6 inches away from the burner. Cook for 8 to 10 minutes, 4 to 5 minutes per side. Place on a platter and cover with foil to allow the chicken to rest.
Place on a platter and serve immediately with Rhubarb Sauce.
Directions for Rhubarb Sauce
- Stir together rhubarb, honey and orange juice and cook over medium heat until the rhubarb softens and sauce thickens.Make sure to stir frequently so the sauce does not burn.
- Once the sauce has thickened, remove from heat and pour into a food processor or blender. Process until sauce is smooth. Serve warm in small dipping bowls.