From Peggy Sturch
I have had this recipe for over 30 years and still love it. You can easily cut the recipe in half but the leftovers are nice in a chicken Caesar the next day. It is great with the Nappa Cabbage Salad.
2 lbs chicken breast skinned, deboned and cubed
6 tbsp melted butter
4 tsp ground coriander
2 medium onions chopped
2 cloves garlic chopped
4 tbsp soya sauce
2 tbsp lemon juice
2 tsp brown sugar
salt and pepper
Marinate chicken for 6 hours or over night.
Tightly pack chicken on wooden skewers.
Grill, turning frequently.
Serve with a plain rice or a rice pilaf with dried fruit, nuts etc. and a salad.
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