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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


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

1 1/2 cups
324 calories; protein 39.3g; carbohydrates 9.8g; dietary fiber 1.8g; sugars 4.9g; fat 11.6g; saturated fat 2g; cholesterol 124.2mg; vitamin a iu 526.1IU; vitamin c 9.6mg; folate 39.9mcg; calcium 46.3mg; iron 2.1mg; magnesium 61.5mg; potassium 716.2mg; sodium 373.3mg; added sugar 2g.

5 1/2 lean protein, 1 1/2 fat, 1 vegetable