Chicken Brochettes with Maple Cream
| Preparation: | 10 min |
| Marinating/Waiting: | 2 h |
| Cooking: | 15 min |
| Total: | 2 h 25 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Chicken |
| Source: | Le Poulet du Québec |
Recipe ingredients
- Marinade
- 1 tsp. (5 mL) fresh squeezed
- lemon juice
- 1/4 cup (60 mL) maple syrup
- 1/4 cup (60 mL) hoisin sauce
- 1 garlic clove, minced
- 1 lb. (450 g) chicken thighs boneless, cubed
- Maple Cream
- 1/3 cup (80 mL) whipping cream
- 1/4 cup (60 mL) maple syrup
- 1/4 cup (60 mL) whole nuts
- (walnuts, pecans or other)
- 2 apples, cored and diced
- 2 ripe pears (Bosc or Anjou),
- cored and diced
- 1 cup (250 mL) whole strawberries
Preparation
In a large bowl, mix marinade ingredients together.
Add chicken and refrigerate for about 2 hours.
Remove chicken from marinade and thread onto skewers.
Preheat barbecue to medium.
Grill brochettes 5-7 minutes per side or until the juices run clear.
Meanwhile, make maple cream.
In a saucepan, bring whipping cream to a boil then reduce heat and simmer just until slightly thickened.
Stir in maple syrup and nuts.
Remove from heat.
In a bowl, toss the peaches with half of maple cream.
Drizzle remaining maple cream sauce over the brochettes and serve with warm fruit salad.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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Maple-glazed Chicken
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