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Level
very easy
Prep Time
15 mins
Total Time
20 mins

Ingredients

4
Seasoned Chicken Breasts, thawed
0
1/4
Louisiana-style hot sauce
60
2
Each liquid honey and ketchup
30
1
Non-hydrogenated Margarine, melted
15
1
White vinegar
15
6
Assorted cut raw vegetables such as fennel, snap peas, peppers, mushrooms, carrots, celery
1.5
1/2
Ranch Dressing
125
16
Wooden skewers, soaked in water 1 hour
0

Method

Step 1

Preheat barbecue to medium-high and oil grill.

Step 2

Slice each chicken breast into 4 long strips. Stir together hot sauce, honey, ketchup, margarine and vinegar. Toss chicken with half the sauce mixture; thread onto skewers.

Step 3

Grill chicken, turning occasionally, until juices run clear when chicken is pieced, about 5 minutes. Brush with remaining sauce mixture. Line four baskets with parchment paper. Divide chicken strips and vegetables between baskets. Serve with ranch dressing for dipping.

Tips

Le régal du routard. Pour oser une entrée de type « relais routier », ajouter du cheddar râpé, de la salsa et de la crème sure sur les frites.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Calories:
290
Fat:
12 g
Saturated Fat:
2 g
Carbs:
27 g
Fibre:
2 g
Cholesterol:
105 mg
Protein:
22 g
Sodium:
870 mg
Potassium:
680
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