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Prep Time
15 mins
Total Time
20 mins

Ingredients

4
Seasoned Chicken Breasts, thawed
0
1/4
Louisiana-style hot sauce
60
2
Each liquid honey and ketchup
30
1
Non-hydrogenated Margarine, melted
15
1
White vinegar
15
6
Assorted cut raw vegetables such as fennel, snap peas, peppers, mushrooms, carrots, celery
1.5
1/2
Ranch Dressing
125
16
Wooden skewers, soaked in water 1 hour
0

Method

Step 1
Preheat barbecue to medium-high and oil grill.
Step 2
Slice each chicken breast into 4 long strips. Stir together hot sauce, honey, ketchup, margarine and vinegar. Toss chicken with half the sauce mixture; thread onto skewers.
Step 3
Grill chicken, turning occasionally, until juices run clear when chicken is pieced, about 5 minutes. Brush with remaining sauce mixture. Line four baskets with parchment paper. Divide chicken strips and vegetables between baskets. Serve with ranch dressing for dipping.

Nutritional Facts Per Serving

Calories:
290
Fat:
12 g
Saturated Fat:
2 g
Carbs:
27 g
Fibre:
2 g
Cholesterol:
105 mg
Protein:
22 g
Sodium:
870 mg
Potassium:
680