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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
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
Chicken and Grapefruit Brochettes with Rosemary Sauce
0:15
Preparation
0:13
COOKING
2:52
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • buttermilk

  • 1 tsp.
    (5 mL)
    dried rosemary
  • 1 Tbsp.
    (15 mL)
    wholegrain mustard
  • 1/4 tsp.
    (1 mL)
    bird peppers washed, grains removed, finely chopped
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    ASSORTED COLOUR SWEET PEPPERS

    ASSORTED COLOUR SWEET PEPPERS

    $3.99 ea.

    3 PK PRODUCT OF ONTARIO OR MEXICO

  • 1x600 g
    boneless chicken breasts diced into 2x2 cm cubes
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    2 for $10.00

    200 g

  • 2
    large red grapefruit peeled, supremes removed
  • Greek yogourt 2% M.F.


    Flyer Deals  (7)
    OLYMPIC ORGANIC OR KREMA YOGURT

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    $3.99 ea.

    650 g, SELECTED VARIETIES

    DANONE ACTIVIA YOGURT 12 X 100 g YOPLAIT SOURCE YOGURT 16 X 90 - 100 g

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    SELECTED VARIETIES

    ORGANIC MEADOW OR GREEK GODS YOGURT

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    500 - 750 g SELECTED VARIETIES

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    650 - 750 g, SELECTED VARIETIES OR 3.49 EA.

    YOP OR IÖGO NOMAD DRINKABLE YOGURT

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    200 ml, SELECTED VARIETIES

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    4 X 100 g SELECTED VARIETIES

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    LIBERTÉ MÉDITERRANÉE OR GREEK YOGURT 2 X 130 - 150 g, 4 X 100 g, 500 g or YOP DRINKABLE YOGURT 1 L

    LIBERTÉ MÉDITERRANÉE OR GREEK YOGURT 2 X 130 - 150 g, 4 X 100 g, 500 g or YOP DRINKABLE YOGURT 1 L

    3 for $10.00

    SELECTED VARIETIES

  • 1 tsp.
    (5 mL)
    fresh rosemary finely chopped
  • 1/2 tsp.
    (3 mL)
    clover honey
  • 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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