Was it for Cuban Chicken Skewers?
WW Cuban Chicken Skewers
1/2 cup orange juice
3 Tbsp fresh lemon juice
1 tsp olive oil
2 large garlic clove(s), minced
1 tsp ground cumin
1/2 tsp paprika
1/2 tsp table salt
1/2 tsp dried oregano
2 pound uncooked boneless, skinless chicken breast(s), cut into 32 chunks
12 medium jalapeno pepper(s), halved lengthwise, seeded (do not touch seeds with bare hands)
2 serving olive oil cooking spray (5 one-second sprays per serving)
Combine orange and lemon juices, oil, garlic, cumin, paprika, salt and oregano in a resealable plastic food storage bag. Add chicken and peppers. Seal bag and turn to coat. Place bag on a plate on bottom shelf in refrigerator and marinate for 2 to 8 hours.
Preheat grill or grill pan. Thread chicken and pepper halves onto 8 metal or wooden skewers, using 4 pieces of chicken and 3 pieces of pepper per skewer. Coat with cooking spray. (Note: If you're using wooden skewers, soak them in water 30 minutes before use to prevent charring.)
Grill skewers, turning often, until chicken is no longer pink in the center, about 6 to 8 minutes. Serve immediately. Leftovers can be refrigerated for up to 3 days. Yields 1 skewer per serving.
This Mix and Match recipe is part of our Make Ahead series, in which we give you a week's worth of recipes intended to save you time in the kitchen. We show you how to swap dishes to create quick and easy meals throughout the week. This week, we highlight dishes that feature fresh summer produce. Pair the cold Tomato-Dill Soup with the Tuscan Tuna Wraps or the Santa-Fe Salad, use the Grilled Summer Vegetables in both the wrap and with the Cuban Chicken Skewers, and top virtually anything with the Tropical Fruit Salsa. The options are endless!
We're fat chicks, not doctors. Please see your physician before taking advice found on the internet.