Chicken Skewered with Lemongrass (Ontario)

Interesting flavour and presentation.

2 cloves garlic, minced
3 Tbsp. Canola oil (45 mL)
½ cup pure maple syrup (125 mL)
2 tsp. soy sauce (10 mL)
1 tsp. dry mustard (5 mL)
2 tsp. Niagara verjus or lemon juice (10 mL)
4 chicken breasts, boneless, skinless
12 Niagara lemongrass stalks
sea salt

Add the garlic, oil, syrup, soy, mustard and verjus in a bowl. Season and whisk to combine. Pound each chicken breast to an even thickness. Cut each one lengthwise into 3 strips and let marinate in the maple syrup marinade for 3 or 4 hours in the refrigerator. Remove the outer leaves of each stalk of lemongrass and cut the thinner end at an angle to make lemongrass skewers. Place in a tray of water to soak and set aside.

When the chicken has marinated, thread it onto the wet lemongrass skewers and grill over direct medium-high heat for 2-3 minutes per side, or until cooked through.

Makes 4-6 servings.