Mexican-style chicken brochettes
Mexican-style chicken brochettes

Preparation time 20 minutes

Total time: 1 hour 35 minutes

Ingredients

  1. 125 mL (½ cup) Sensations by Compliments Tequila Lime Habanero Sauce
  2. 30 mL (2 tbsp.) fresh lime juice (about 2 limes)
  3. 15 mL (1 tbsp.) honey
  4. 4 boneless skinless chicken breasts, cut in 2.5-cm (1-in.) cubes
  5. 2 avocados, cut into 2.5-cm (1-in.) cubes
  6. ½ red onion, cut into 2.5-cm (1-in.) wedges
  7. 15 mL (1 tbsp.) vegetable oil
  8. 30 mL (2 tbsp.) sesame seeds
  9. 125 mL (½ cup) fresh cilantro leaves
  10. 8 metal skewers or wooden skewers soaked in water for 30 minutes
  11. Basmati rice

Directions

  1. In a bowl, whisk together barbecue sauce, lime juice, and honey. Place chicken in a large bowl and pour half of the marinade over top. Toss to coat. Marinate for 1 to 4 hours in the fridge. Reserve remaining marinade.

  2. Barbecue directions: Preheat barbecue to medium-high.

  3. For each skewer: slide 1 onion wedge onto skewer to within 5 cm (2-in.) of base, followed by one chicken cube, one avocado cube, and another onion wedge. Repeat 3 times.

  4. Stovetop directions: Heat oil in a skillet set over medium-high heat. Cook the skewers for 12–15 minutes, turning them occasionally and basting regularly with the remaining marinade.

  5. Barbecue directions: Place brochettes on well-oiled barbecue grill. Reduce heat to medium, close the lid, and grill for 8 to 10 minutes, turning brochettes twice and brushing regularly with reserved marinade.

  6. Remove brochettes to a serving platter; sprinkle immediately with sesame seeds and cilantro. Serve with basmati rice.

Chef’s secret

A clean, oiled grill is the key to success when grilling brochettes. To further prevent brochettes from sticking to the grill, loosen them with a metal spatula before turning.

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