- very easy
- Prep Time
- 15 mins
- Total Time
- 20 mins
- Seasoned Chicken Breasts, thawed
- Louisiana-style hot sauce
- Each liquid honey and ketchup
- Non-hydrogenated Margarine, melted
- White vinegar
- Assorted cut raw vegetables such as fennel, snap peas, peppers, mushrooms, carrots, celery
- Ranch Dressing
- Wooden skewers, soaked in water 1 hour
- 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.
Le régal du routard. Pour oser une entrée de type « relais routier », ajouter du cheddar râpé, de la salsa et de la crème sure sur les frites.
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Nutritional Facts Per Serving
- 12 g
- Saturated Fat:
- 2 g
- 27 g
- 2 g
- 105 mg
- 22 g
- 870 mg