Mojito marinated Chicken Kebabs
MOJITO MARINATED CHICKEN KEBABS
Summer is finally here and it’s time to fire up the grill and sip cocktails while enjoying the warm air. What if you could combine the cocktail with the grilled food? I came across this recipe in the latest issue of ‘Eating Well’ and had to try it.
This was quick (less than 30 minutes from start to finish) and easy but really flavorful and delicious, as well as healthy and light.
Ingredients:
1 lb boneless, skinless chicken breast, cut into 1” pieces
1 red onion, cut into a thick 1” round and chopped into 4
For marinade:
½ cup fresh mint leaves, chopped
3 tbsp fresh lime juice
1 tbsp orange juice
2 tbsp olive oil
2 tbsp white rum
2 tsp agave syrup (or honey)
¼ tsp kosher salt plus more for sprinkling
¼ tsp fresh ground pepper
Method:
Place all the marinade ingredients in a blender and mix for 15-20 seconds.
Reserve 2 tbsp for drizzling and marinate the chicken in the rest for 10 minutes.
Thread the marinated chicken pieces onto metal skewers.
Thread the onion pieces into separate skewers.
Turn the grill to medium high (400*F) and oil the grate.
Place the skewers directly on the grill and cook covered.
Turn the onions after 4 minutes.
Turn the chicken after 8 minutes.
Baste with excess marinade.
Cook onions for 4 minutes and chicken for another 8 minutes.
Serve warm with lime wedges.
Drizzle with ¼ tsp kosher salt and reserve marinade.
