Photo: Jan Smith
Yield
6 servings (serving size: 1 skewer (about 2 1/2 ounces chicken) and 2 tablespoons sauce)

These succulent bites of marinated, grilled chicken taste delicious with the refreshing sauce.

How to Make It

Step 1

To prepare chicken, combine first 6 ingredients in a large zip-top plastic bag. Add chicken; seal and marinate in refrigerator 15 minutes, turning bag occasionally. Remove chicken from bag; discard marinade.

Step 2

Prepare grill.

Step 3

Thread chicken pieces onto 6 (8-inch) skewers. Place skewers on grill rack coated with cooking spray; grill 8 minutes or until chicken is done, turning frequently.

Step 4

To prepare mint sauce, place bread slices in a food processor, and pulse until coarsely crumbled. Add mint, olive oil, white wine vinegar, 1/2 teaspoon salt, and 2 garlic cloves; pulse until combined. With processor on, slowly pour water through food chute, and process until smooth and well blended.

Ratings & Reviews

shalakabhatkar's Review

shalakabhatkar
July 21, 2013
My mom made it and It was mindblowing...I would surely tell my mom to make it again...!!

jupett's Review

jupett
August 26, 2012
Yum! So easy. Like another reviewer, I used whole grain bread in the mint sauce. I don't think using white bread would make the sauce any better or more delicious. Lip smacking good!

stevendsanchez's Review

lizrincon
May 17, 2012
Delicious! I was a little skeptical on how the mint sauce would turn out... but it was awesome! I used whole grain wheat bread instead of white bread and it turned out amazing! Would definitely recommend. Serve on top of baby spinach salad for an added spark!

lizrincon's Review

stevendsanchez
December 31, 2010
I would make this again, it was whipped up fairly quickly and made for excellent date cooking, both helping. I had a larger marinade of half cup lime juice and 3 tbsp of chopped cilantro. Then without draining, simply skewered the chicken and placed it on a stovetop grilling pan. I served a spinach,tomato and avocado salad tossed with dried cranberries, roasted pinenuts, olive oil and balsamic vinegar.