Monday, May 20, 2013

Honey Lime Chicken Skewers

My husband was in charge of dinner for Mother's Day.  He wanted to grill.  I was down with that.  I suggested marinating a flank steak (my next post) and he agreed.

We don't have our own grill at the moment, but our neighborhood has a few small ones located here and there.  He bought a bag of charcoal and I suggested that to get full use of the bag, we should grill more than one dish.  Luckily I had some chicken tenderloins in the freezer and a recipe I wanted to try.  We thawed out the chicken, made up the marinade, and soaked the bamboo skewers.  I'm so glad we did, because these babies are delicious!

slightly adapted from Kitchen Meets Girl

1-2 lbs. boneless, skinless chicken breasts, cut into chunks
3 Tbsp. soy sauce
2 Tbsp. honey
1 Tbsp. vegetable oil
zest and juice of one lime
2 garlic cloves, minced
1-2 tsp. hot sauce, optional
red pepper flakes, to taste (I used 2 pinches)
2 Tbsp. chopped fresh cilantro
lime wedges for garnish (to squeeze on skewers before serving)

Combine all ingredients except wedges in a gallon-size resealable bag and marinate in fridge for at least 1 hour.  If using bamboo skewers, soak them in water as the chicken marinates.

Preheat grill to med-high heat.  Thread chicken chunks on skewers.  Grill skewers about 6-8 minutes on each side or until juices run clear.  Squeeze lime wedges over skewers before serving.

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