Grilled Chicken Skewers

http://api.foodnetwork.ca/images/dmm/G/R/Grilled_Chicken_Skewers_001.jpg

Rate this Recipe

3.84 202 Users

Rate It

Total Votes:202

Additional information on this Recipe from Food Network Canada

Courtesy of

Recipe to Riches

Recipes from this Episode

Tools:
Sign in to save recipes
Print
Share:

Recipe summary

These grilled chicken skewers, by John Grass, have just the right balance of heat and herbs-- plus there's cheese and bacon!

For more information visit Recipe to Riches!

Preparation time:
Cooking time: 15 minutes
Yield: 28

Ingredients

4 teaspoons paprika
1 tablespoon onion powder
1 1/2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons chipotle chili pepper powder
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried thyme leaves
1 teaspoon garlic powder
2 boneless skinless chicken breasts, about 500 g
1 package sliced havarti cheese 170 g
1 package sodium-reduced bacon 500 g
1/2 cup drained pickled jalapeño slices
2 tablespoons apple jelly
2 tablespoons hot pepper jelly

Directions

In small bowl, stir together paprika, onion powder, salt, pepper, cayenne, chipotle powder, oregano, thyme and garlic powder. Measure out ¼ cup (50 mL) to use in grenades. Store remaining in tightly covered jar.
Preheat oven to 375F (190C). Line a baking sheet with nonstick foil.
Cut chicken breasts lengthwise into thin slices, about 1/4 inch (5 mm) thick. Set aside. Cut cheese slices into strips the same width as bacon slices. Lightly dust another baking sheet with 2 tbsp (25 mL) of the spice rub. Place half of bacon slices on baking sheet, side by side. Top each bacon slice with a chicken strip and a cheese strip. Place one jalapeño ring at one end of each; roll into pinwheels. Secure each with a toothpick. Redust baking sheet with another 2 tbsp (25 mL) spice rub and repeat with remaining bacon, chicken, cheese and jalapeño rings.
Stand grenades up on foil-lined baking sheet (not on their sides). Bake in centre of oven for 20 minutes.
Meanwhile, in 1 cup (250 mL) glass measuring cup, combine two jellies; microwave on HIGH for 20 to 30 seconds or until melted. Remove grenades from oven and brush with jelly mixture. Either return to oven for 10 minutes longer or transfer to barbecue preheated to medium heat to crisp for 2 to 3 minutes.
Serve warm.