Grilled Chicken Brochettes
|Dry white wine||50 Milliliter (1/4 Cup)|
|Worcestershire sauce||25 Milliliter (2 Tablespoon)|
|Dried thyme||1 Teaspoon (4 Milliliter)|
|Garlic||1 Clove (5 gm), minced|
|Chicken stock||50 Milliliter, skimmed (1/4 Cup)|
|Chicken legs/Chicken breasts||1 Pound, cut into cubes (500 Gram)|
|Ground pepper||To Taste|
In a bowl combine the white wine, Worcestershire sauce, thyme, garlic and the chicken stock.
Add the chicken cubes, mushrooms and pineapple to the marinade; season with the pepper.
Cover and let marinate in the refrigerator for at least 2 hours.
Thread the skewers, alternating the chicken, mushrooms and pineapples.
Grill on the barbecue for 10 to 12 minutes, brushing with the marinade while cooking.
Serve on a bed of rice.