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. Source: EatingWell Magazine, July/August 2019

Advertisement

Ingredients

Directions

  • Preheat grill to medium-high.

    Advertisement
  • 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.

Tips

Equipment: 4-6 skewers (12-inch)

Nutrition Facts

324 calories; 11.6 g total fat; 2 g saturated fat; 124 mg cholesterol; 373 mg sodium. 716 mg potassium; 9.8 g carbohydrates; 1.8 g fiber; 5 g sugar; 39.3 g protein; 526 IU vitamin a iu; 10 mg vitamin c; 40 mcg folate; 46 mg calcium; 2 mg iron; 62 mg magnesium; 2 g added sugar;

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/19/2019
Easy and very tasty. The chicken was also very moist and tender! Read More