September 2010

Grilled Citrus Chicken Kabobs

What You'll Need:
PLATINUM 4QT. Roaster, PLATINUM Grill Pan,
PLATINUM vacuum lip and pump

Ingredients:

8 Boneless, skinless chicken breasts
1-1/4 cups of fresh squeezed orange juice (Approx. 4 oranges)
1/2 cup fresh squeezed lemon juice (Approx. 2 lg. lemons)
1/2 cup fresh squeezed lime juice (Approx. 2 limes)
2 shallots, minced
4 cloves of garlic, minced
1/3 cup rice wine vinegar
1/4 cup extra virgin olive oil
2 teaspoons salt
1/2 teaspoon fresh ground pepper
1 Green pepper
1 Red pepper
1 White onion
1 lb. med size mushrooms

Directions:

Combine orange, lemon, and lime juice, shallots, garlic, vinegar, olive oil, salt, and pepper in a large mixing bowl. Whisk until thoroughly mixed. Set aside a small amount for a glaze. Pour a little to cover the bottom of the Platinum 4 Qt. roast pan. Add two breasts, and cover with marinade. Repeat until all 8 breasts are coated with the marinade. Cover with your Platinum vacuum lid and pump the air out. Put in refrigerator for 2 hours. Remove 30 minutes prior to cooking. Thread chicken on skewers alternating Mushrooms, Peppers, and onion. Preheat Platinum grill pan or your barbeque. Place kabobs in pan and cook all sides 3 to 4 minutes or until juices run clear when meat is pierced. Serve over a bed of rice.

Serves 8

Bon Appetit!