Ingredients
2 tablespoons canola oil2 tablespoons lemon juice2 tablespoons reduced-sodium soy sauce4 garlic cloves, minced2 teaspoons honey1 teaspoon ground cumin1 teaspoon ground coriander1/2 teaspoon ground ginger3/4 pound skinless chicken breasts, cut into thin strips
Preparation
In a large bowl, combine the oil, lemon juice, soy sauce, garlic, honey and seasonings. Pour 1/4 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 3-4 hours. Cover and refrigerate remaining marinade.
Drain and discard marinade. On metal or soaked wooden skewers, thread chicken.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, uncovered, over medium-hot heat or broil 4 in. from the heat for 3-4 minutes on each side or until chicken is no longer pink, basting frequently with reserved marinade.
