Celebrate summer: Grilled Chicken Satay with Nectarines and Red Onion

Everywhere you turn, the talk is about back-to-school.  But hold on a minute: it’s still summer.  So fire up your grill and enjoy this seasonal dish adapted from Foodland Ontario.

Photo courtesy Foodland Ontario

Grilled Chicken Satay with Nectarines and Red Onion

Ingredients:
•    1/2 cup (125 mL) light coconut milk
•    3 cloves Ontario Garlic, finely minced
•    2 tbsp (25 mL) fresh coriander, finely minced
•    2 tbsp (25 mL) fish sauce
•    1 tbsp (15 mL) sodium-reduced soy sauce
•    1 tsp (5 mL) each of turmeric and ground cumin
•    1 lime, cut in half
•    4 boneless skinless Ontario Chicken breasts (about 2 lb/1 kg)
•    3 Ontario Nectarines, pitted and quartered
•    1 red onion, quartered and cut into 12 pieces

Preparation Instructions:
In medium bowl, combine coconut milk, garlic, coriander, fish sauce, soy sauce, turmeric, cumin and juice of half the lime, reserving other half to slice into wedges for garnish.

Slice each chicken breast evenly into 4 large chunks. Add to marinade; cover and refrigerate for at least 1 hour or up to 12 hours.

Drain chicken. Alternately thread 4 pieces chicken, 3 pieces nectarines and 3 pieces red onion onto 2 parallel soaked wooden skewers. Repeat with remaining ingredients. Cook on greased grill over medium heat for 10 to 13 minutes, turning once, or until no longer pink inside.

Garnish with lime wedges.

Nutritional Information:
1 Serving (as appetizer)
•    Protein: 25.0 grams
•    Fat: 4.0 grams
•    Carbohydrates: 9.0 grams
•    Calories: 178