Ingredients:
- 4 – 6 boneless skinless chicken breast halves, cut into 1/2 inchcubes
- 1 1/2 teaspoons lemon pepper
- 1 tablespoon fresh thyme, diced fine
- 1/2 teaspoon bio-salt
- 1/3 cup fresh lemon juice
- 1/3 cup sweetener
- Zest of 1 large lemon
- Zest of 1 lime
- 1 package Selections smoked bacon 1/2 inch pieces (optional)
Method
- In a large bowl add the cubed chicken and the rest of the ingredients except the bacon and mix well ensuring all of the chicken cubes are well coated. Cover and rest overnight in the fridge to marinade.
- The next day soak plenty of bamboo skewers in water for at least 1 hour. This will ensure that they do not burn when you cook the skewers over a hot grill.
- Take the chicken out of the fridge and let come to room temperature for at least 20 minutes before you assemble the skewers.
- To assemble, start with a chicken cube then a piece of bacon and then continue chicken, bacon till you have a layered skewer about 4 inches in of length on the skewer.
- Continue with loading skewers till you haveused all the chicken and bacon.
- Reserve the left over marinade to use as a baste when cooking. You can chill these covered on a flat plate until you are ready to cook. If you chill them take them out of the fridge for 20 minutes to come to room temperature before cooking.
- BBQ – on a medium heat, for 10 to 15 minutes, turning and basting every few minutes or until chicken is no longer pink.
Serve with a fresh salad
*Use one strip of bacon per skewer, and you can have 3 skewers per serving*
Credit: Deb Spence