Summery chicken kabobs marinated in a sweet but zesty honey-lime marinade.
By Taylor Kadlec
Now that summer is in full swing, I’ve been grilling out every chance I get. Though, with the 90-degree weather we’ve been having, I think I’d rather turn on the oven than stand out in the heat by the grill. Regardless, ’tis the season and I don’t think we’ll let the heat stop us from grilling anytime soon.
Since I had such good luck with some salmon skewers a few weeks ago, I wanted to do a chicken skewer recipe. Why does meat taste so much better when it’s cut up and stuck on a stick?! I’m not sure but this chicken was no exception. I let the diced chicken marinate for a couple of hours to really let the flavors set in. The honey gives it a bit of sweetness which the lime balances that out, and the Sriracha gives it just a bit of a kick. And the cilantro – I just love it. If you’re not a fan, leave it out but I loved little bits of cilantro in every bite.
- 1 lb skinless, boneless chicken breasts, cut into 1" pieces
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon vegetable oil
- juice of one lime
- 2 cloves garlic, minced
- 1-2 teaspoons Sriracha
- 2 tablespoons cilantro, chopped
- In a small bowl, combine soy sauce, honey, oil, lime juice, garlic, Siracha, and cilantro.
- In sealable container, pour over chicken breasts and let marinate for at least one hour, up to three hours.
- Put chicken onto metal skewers or wood skewers that have been soaked.
- Grill over medium-high heat, about 5 minutes on each side, until cooked through.
Taylor Kadlec is a lover of all things food including baking, cooking, and of course, eating. She is a self-taught baker and cook, and she shares her kitchen adventures on her blog Greens & Chocolate, where healthy cooking meets sinful indulgence.