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Chicken Skewers
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| 8 stalks | lemongrass, outer leaves peeled |
| 2 pounds | boneless chicken breast, skin on |
| 1/2 cup | Balsamic Rum Syrup |
| 1 cup | Mango Salsa |
| 4 | basil sprigs |
| 1/2 cup | cilantro sprigs, for garnish |
Prepare the grill
Halve the lemongrass lengthwise and sharpen the ends to form skewers. Cut the chicken breast into 16 strips and thread onto the lemongrass skewers (skewers should be discarded after use and not eaten). Marinate in two thirds of the sauce for 5 minutes. Grill, basting the chicken periodically with the remaining sauce, for 5 to 7 minutes, or until cooked through.
To serve, arrange the salad in the center of individual plates. Place 4 of the skewers in a tepeelike design over the salad. Drizzle the vinaigrette and Balsamic Syrup around each salad. Place a small mound of salsa between each skewer. Top each teepee with a basil sprig. Garnish with the cilantro. Yield: 4 servings
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