A clinical study showed Mazola® Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see Mazola.com.
- Ingredients:
- 3 cloves garlic, chopped
- 1 1/2 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1/4 cup chopped dill
- 1/2 cup Mazola Corn Oil
- 1/4 cup lemon juice zest of one lemon
- 1 1/2 tablespoon crushed red pepper flakes
- 1/2 teaspoon kosher salt
- freshly ground black pepper
- 1-pint shishito peppers
Directions: The night before you want to serve the chicken, place all ingredients EXCEPT the shishito peppers in a resealable bag or marinating container. Refrigerate overnight.
Heat your broiler as needed. Add the peppers to the bag or marinating container and shake to coat the peppers in the marinade. Place two pieces of chicken followed one (whole) pepper on a skewer and repeat until all of the chicken and peppers are gone, resulting about 4 large skewers.
Place on a broiler-safe pan and broil for 10-12 minutes, turning once, or until the chicken is fully cooked.
Serves 4
My thoughts:
My summer obsession with dill continues. I don’t know why, but this summer, I have wanted dill in nearly everything I’ve eaten. So when Mazola Corn Oil got in touch about developing a recipe using Mazola Corn Oil as part of September’s National Cholesterol Awareness Month, I knew it had to have dill!
I started using corn oil more last year and I like it a lot. It has a higher smoke point (450°F!) than many oils including olive oil and a neutral taste, which makes it pretty versatile. I’ve used it when grilling, sautéing, stir-frying, and in recipes like this when making a marinade.
Mazola Corn Oil is an all-purpose, cholesterol-free cooking oil that is a smart heart-healthy* choice for your family. *See Mazola.com for more information on the relationship between corn oil and heart health.
For this recipe, I swapped out a few ingredients to make them more health-friendly. Instead of marinating in sour cream or Greek salad dressing, I used cholesterol-free Mazola Corn Oil. Instead of the dry dill dip mix I was tempted to use but which was high in sodium, I used fresh dill, lemon juice, and spices. I also swapped out chicken thighs for chicken breast, which is lower in cholesterol. Broiling was a great choice, too. It was healthier than pan frying but not as dependent on the weather as grilling.
