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Chicken and Grapefruit Brochettes with Rosemary Sauce https://www.metro.ca/userfiles/image/recipes/brochettes-poulet-pamplemousse-7223.jpg PT15M PT13M PT2H52M
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.
4
0 0 0 0
8 wooden skewers previously soaked in water for 1 hour before cooking
Chicken and Grapefruit Brochettes with Rosemary Sauce

Chicken and Grapefruit Brochettes with Rosemary Sauce

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4
servings
0:15
Preparation
0:13
COOKING
2:52
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • buttermilk


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    LACTANTIA PURFILTRE MILK

    LACTANTIA PURFILTRE MILK

    $5.99 ea.

    4 l 1%, 2% OR SKIM (HOMO: $6.49)


  • 1 tsp.
    (5 mL)
    dried rosemary
  • 1 Tbsp.
    (15 mL)
    wholegrain mustard
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    FRENCH'S MUSTARD

    FRENCH'S MUSTARD

    $1.99 ea.

    400 ml SELECTED VARIETIES


  • 1/4 tsp.
    (1 mL)
    bird peppers washed, grains removed, finely chopped
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    MINI SWEET PEPPERS

    MINI SWEET PEPPERS

    $3.99 ea.

    454 g, PRODUCT OF MEXICO


    RED, ORANGE OR YELLOW SWEET PEPPERS

    RED, ORANGE OR YELLOW SWEET PEPPERS

    $3.49 /lb

    PRODUCT OF MEXICO OR HONDURAS $7.69/kg


  • 1x600 g
    boneless chicken breasts diced into 2x2 cm cubes
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    IRRESISTIBLES SLICED DELI MEAT OR CHEESE

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    160 - 200 g SELECTED VARIETIES


    FRESH STUFFED CHICKEN BREAST

    FRESH STUFFED CHICKEN BREAST

    $6.99 /lb

    BONELESS SKINLESS SELECTED VARIETIES 15.41/kg


  • 2
    large red grapefruit peeled, supremes removed
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    EGGPLANTS

    EGGPLANTS

    $1.29 /lb

    PRODUCT OF U.S.A. OR MEXICO GREEN ZUCCHINIS PRODUCT OF MEXICO LARGE SEEDLESS NAVEL ORANGES OR LARGE RED GRAPEFRUITS PRODUCT OF U.S.A. 2.84/kg


    POMELOS

    POMELOS

    $2.88 ea.

    PRODUCT OF CHINA


  • Greek yogourt 2% M.F.


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    SAVE $1.81
    ASTRO, IÖGO, SOURCE OR ACTIVIA YOGOURT TUBS

    ASTRO, IÖGO, SOURCE OR ACTIVIA YOGOURT TUBS

    $1.88 ea.

    500 - 750 g, SELECTED VARIETIES


    SAVE $1.00
    YOPLAIT SOURCE

    YOPLAIT SOURCE

    $5.49 ea.

    16 x 90 - 100 g LIBERTÉ OR RIVIERA GREEK YOGOURT 750 g SELECTED VARIETIES


    RIVIERA GREEK YOGOURT

    RIVIERA GREEK YOGOURT

    $5.49 ea.

    750 g, SELECTED VARIETIES


  • 1 tsp.
    (5 mL)
    fresh rosemary finely chopped
  • 1/2 tsp.
    (3 mL)
    clover honey
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  • 8
    wooden skewers previously soaked in water for 1 hour before cooking
Imprimer ma sélection

Preparation

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.

Source : Chef Caroline McCann

Legal Notice

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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