A quick mint, lime and rum marinade does double duty as a sauce for these easy grilled chicken kebabs. Using agave cuts the sugars in this recipe by half compared to granulated sugar. Plus, we love the added south-of-the-border flavor. Grill some vegetables and corn on the cob along with the kebabs and you have a healthy weeknight dinner that's special enough to serve to company.

Adam Dolge
Source: EatingWell Magazine, July/August 2019


Recipe Summary

40 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium-high.

  • Combine mint, lime juice, oil, rum, agave, 1/4 teaspoon salt and pepper in a mini food processor. Pulse until well incorporated, about 15 seconds. Reserve 2 tablespoons for serving; pour the rest into a medium bowl. Add chicken and toss to coat. Let stand for 10 minutes.

  • Cut onions into 1-inch rounds, then into quarters. Thread the onions and chicken onto separate skewers. (Save the leftover marinade.)

  • Grill the chicken for 8 minutes. Turn and brush with the leftover marinade and grill until an instant-read thermometer inserted into the thickest part registers 165 degrees F, about 8 minutes more. Grill the onions, turning occasionally, until slightly charred, about 4 minutes per side.

  • Sprinkle the chicken and onions with the remaining 1/4 teaspoon salt and drizzle with the reserved 2 tablespoons marinade. Serve with lime wedges and more mint, if desired.


Equipment: 4-6 skewers (12-inch)

Nutrition Facts

324 calories; protein 39.3g 79% DV; carbohydrates 9.8g 3% DV; dietary fiber 1.8g 7% DV; sugars 4.9g; fat 11.6g 18% DV; saturated fat 2g 10% DV; cholesterol 124.2mg 41% DV; vitamin a iu 526.1IU 11% DV; vitamin c 9.6mg 16% DV; folate 39.9mcg 10% DV; calcium 46.3mg 5% DV; iron 2.1mg 12% DV; magnesium 61.5mg 22% DV; potassium 716.2mg 20% DV; sodium 373.3mg 15% DV; added sugar 2g.

Reviews (1)

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Rating: 5 stars
Easy and very tasty. The chicken was also very moist and tender! Read More