- Level
- very easy
- 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.
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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