2 pounds chicken breast tenderloins
3/4 cup purchased salsa
1 tablespoon olive oil
4 cloves garlic, minced
1 teaspoon poultry seasoning
1/2 teaspoon lemon-pepper seasoning
Place chicken in a resealable plastic bag set in a deep bowl. In a small bowl, combine 1/4 cup of the salsa, the olive oil, garlic, poultry seasoning, and lemon-pepper seasoning. Seal bag; turn to coat chicken. Marinate in the refrigerator for 2 to 24 hours, turning bag occasionally.
Thread chicken onto eight 12-inch-long skewers,* leaving a 1/4-inch space between pieces.
Place skewers on the rack of an uncovered grill directly over medium coals. Grill for 8 to 10 minutes or until chicken is no longer pink, brushing with the remaining 1/2 cup salsa during the last 2 minutes of grilling.
- 3 g
- 66 mg
- 271 mg