Posting for ZWT3. This is from George Foreman’s grilling cookbook. They suggest using the marmalade as an alternative to pizza sauce, or as a dip for vegetables. Serve with rosemary potatoes or rice pilaf.
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Units: US | Metric
- 3 piece boneless skinless chicken breasts
- 3 piece boneless skinless chicken thighs
- 1 lemon, juice and zest of
- salt and pepper
- 1Pull off the long, slender tender that lies along the underside of the breast. Set aside for another use.
- 2Flatten out the thickest part of the breast with a mallet. Cut each half into wide lengthwise ribbons for easy threading on skewers.
- 3Cut the thighs into large chunks.
- 4Marinate the chicken in the lemon zest and juice for 30 minutes; drain and rub lightly with olive oil. Season with salt and pepper.
- 5Put the tomatoes, garlic, red pepper flakes, salt and sugar in a microwave-safe dish in one layer. Cook on high for 10 minutes.
- 6Turn the tomatoes over, lifting off the skin and removing any visible clumps of seeds or white pulp. If any liquid remains, cook for another 3 minutes on high.
- 7Transfer the tomatoes to a food processor and add the rest of the marmalade ingredients, pulse to make a thick, fluid sauce. Taste for seasoning and adjust accordingly.
- 8Thread the flat chicken breast strips, ribbon candy fashion, onto water-soaked wooden skewers. Thread the thigh meat securely.
- 9Grill until juices run clear, about 5 minutes.
- 10Warm the tomato marmalade slightly and place the kabobs over a splash of it on the plate. Serve additional marmalade separately.
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Nutritional Facts for Lemon Chicken Kabobs With Tomato Marmalade
Serving Size: 1 (145 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 36.0
- Calories from Fat 3
- Total Fat 0.3 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 263.8 mg
- Total Carbohydrate 8.2 g
- Dietary Fiber 2.0 g
- Sugars 3.6 g
- Protein 1.6 g
The following items or measurements are not included:
boneless skinless chicken breasts
boneless skinless chicken thighs