Marinade - In an airtight container, combine buttermilk with the rest of the marinade’s ingredients. Thoroughly mix.
Add cubed chicken to the marinade, and refrigerate for a minimum of 6 hours and a maximum of 24 hours.
Prepare the grapefruit supremes, cutting each one into 2 equal pieces.
To make the brochettes, divide the chicken and grapefruit into 8 portions.
Start with a chicken cube, and then alternate between pieces of grapefruit supreme and chicken cubes, until the 8 brochettes are ready.
Preheat BBQ on high.
In the meantime, prepare the rosemary sauce.
In a bowl, combine Greek yogourt with the rest of the sauce’s ingredients.
Season with salt and stir. Refrigerate until ready to use.
When the BBQ is hot, oil the grill very lightly to keep brochettes from sticking.
Turn off heat on one side of the BBQ to create indirect heat.
Place chicken brochettes on the “off” section of the BBQ, close the cover, and cook on one side for 5 minutes (at about 375°F).
Turn brochettes over, close the lid and continue cooking for 8 minutes.
Before removing from the BBQ, make sure the chicken is thoroughly cooked. (It should still be very tender.)
Remove from BBQ and serve immediately with rosemary sauce.
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.
© Société des alcools du Québec, 2007
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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