1 lb boneless, skinless chicken breasts or 1 1/2 lbs shrimp peeled and deveined
3/4 cup Pace® Picante Sauce
1 tablespoon vegetable oil
1 tablespoon lime juice
1/4 teaspoon garlic powder or 1 clove, minced (for chicken)
1/2 teaspoon ground cumin (for chicken)
1-8 oz can tomato sauce (for shrimp)
3 tablespoons packed brown sugar (for shrimp)
Instructions
Place the chicken between 2 pieces of plastic wrap. Pound the chicken to 1/2-inch thickness, using a meat mallet or a rolling pin. Cut lengthwise into 1-inch strips.
Stir the picante sauce, oil, lime juice, garlic powder and cumin OR tomato sauce and brown sugar in a small bowl. Add the chicken or shrimp and toss to coat.
Thread the chicken accordion-style or shrimp on 8 skewers. Lightly oil the grill rack and heat the grill to medium. Grill for 10 minutes or until cooked through, turning and brushing often with the picante sauce mixture. Discard any remaining picante sauce mixture.
Serving
Suggestions
If using wooden skewers, soak the skewers in water for 30 minutes before using.
Originally Submitted
4/11/2010
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