W has finally figured out that chicken fingers are something every kindergartener loves. He was never big on them, but their appeal has finally broken through. He has been won over.
He begged for the frozen breaded kind, and we negotiated – chicken fingers without breading, but on a stick. He totally went for it. (The trick is to not call them satay in his presence, even though he does love satay – but to refer to them as chicken fingers on a stick.) He can still dip them, even.
We picked up some chicken breasts – although skinless, boneless thighs would work as well – and although it feels weird to name a brand here, I did pick up some Maple Leaf Prime chicken, because hey – did I tell you they’re sending me on a trip on the Rocky Mountaineer? AND MORE IMPORTANTLY that they’re giving away two trips for two for the same trip? And it says so right on the front of the label, so I get all giddy each time I walk by the display? Talk about the ultimate in Free Stuff! Check it out – they even have me on their website! It would be incredibly cool to be able to go on an all-expenses paid trip with four of you, starting in Calgary, ending in Vancouver, and eating at all points between (plus on the train)! And a train trip across Western Canada is something I’ve always wanted to do. I can’t hardly wait.
I hate to say it, but the contest is only available in Western Canada, because the chicken is locally produced and only available here. Sorry.
Back to the chicken. Here’s a tip: strips of chicken, turkey or pork tenderloin can be frozen in marinade, which acts as insulation against freezer burn. The strips thaw quickly (place in a bowl of warm water to speed things up) when you need a quick meal to throw on the grill. We grilled a bunch up a couple summers ago to bring along on a picnic – perfect for those times you don’t want to bother with a knife and fork.
Chicken Fingers on a Stick
1 – 1 1/2 lb. (454-680 g) skinless, boneless chicken or turkey breasts or thighs, or pork tenderloin
1/4 cup (60 mL) plain yogurt
juice of a lemon or orange (2-4 Tbsp.)
2 Tbsp. (30 mL) canola or olive oil
1-2 sprigs of fresh rosemary or thyme
2 garlic cloves, peeled
special equipment: bamboo skewers
Cut the chicken into even strips and place them in a bowl or Ziploc bag; pour the yogurt, lemon juice and oil overtop. Pull the leaves off the rosemary or thyme and put them on a chopping board with the garlic and a pinch of salt; finely chop it all together and add to the chicken mixture. Stir to coat them well, or seal the bag and squish it around to combine everything. Refrigerate for an hour or overnight.
When you’re ready to cook, soak bamboo skewers in water for at least 10 minutes. Thread the chicken strips onto the skewers, starting at the beginning of each piece, weaving back and forth in an S shape, and skewering the opposite end. Leave the chicken on one end, so that the other can be used as a handle.
Preheat your grill to high and cook for 2-3 minutes per side, just until cooked through. Serve immediately. Makes about 1 1/2 dozen chicken fingers.
Per chicken finger: 50 calories, 1 g fat (0.2 g saturated fat, 0.6 g monounsaturated fat, 0.3 g polyunsaturated fat), 9 g protein, 0.4 g carbohydrates, 22 mg cholesterol, 0 g fibre