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Chicken and Bacon Brochettes

Transform Ontario chicken thighs into tender juicy brochettes ideal for spring and summer grilling. Marinated in a light and aromatic sauce, wrapped in bacon and complemented with colourful vegetables, this recipe provides a quick and easy meal solution for any night of the week.

 1 lb (500 g) Ontario boneless, skinless chicken thighs
 1 tbsp (15 mL) olive or vegetabe oil, divided
 1 (15 mL) tbsp soy sauce
 ½ tsp (2 mL) white wine vinegar
 2 cloves garlic, minced
 ¼ tsp (1 mL) fresh cracked pepper
 12 large mushrooms
 2 red peppers, cut into chunks
 ¼ tsp (1 mL) salt
 ¼ lb (250 g) Ontario bacon, cut in half crosswise
 4 green onions, cut into 2-inch (5cm) pieces

Cube chicken to make twelve 1-1/2-inch (4 cm) pieces. In bowl, combine 1/2 tbsp (7 mL) oil, soy sauce, vinegar, garlic and pepper; add chicken. Marinate 20 minutes.


Meanwhile, combine mushrooms and red peppers with remaining oil and salt; let stand for 20 minutes. Reserving marinade, wrap each chicken cube in bacon; thread onto 4 skewers alternating with mushrooms, red pepper and green onions.


Place on greased grill over medium-high heat; close lid and cook for 5 minutes. Turn; brush with marinade. Cook for 5 to 7 minutes or until chicken is no longer pink inside.

Cook's Notes:

Makes 4 servings