Healthy Meat & Poultry Recipes Healthy Chicken Recipes Healthy Chicken Breast Recipes Healthy BBQ & Grilled Chicken Breast Recipes Mojito-Marinated Chicken Kebabs 5.0 (1) 1 Review 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. By Adam Dolge Adam Dolge Instagram Adam Dolge is EatingWell's Lead Recipe Developer. Prior to joining the EatingWell team, Adam worked for the Meredith Food Studio in Birmingham, Alabama and tested and developed recipes for brands including Cooking Light, Southern Living, Real Simple, Food & Wine, People and Health. EatingWell's Editorial Guidelines Updated on August 21, 2019 Print Share Share Tweet Pin Email Prep Time: 40 mins Additional Time: 10 mins Total Time: 50 mins Servings: 4 Yield: 4 cups Nutrition Profile: Dairy-Free Egg Free Gluten-Free Healthy Aging High-Protein Low Added Sugars Low Carbohydrate Low-Calorie Nut-Free Soy-Free Jump to Nutrition Facts Ingredients ½ cup coarsely chopped fresh mint, plus more for garnish 3 tablespoons lime juice 2 tablespoons extra-virgin olive oil 2 tablespoons white rum 2 teaspoons agave syrup ½ teaspoon salt, divided ¼ teaspoon ground pepper 1 ½ pounds boneless, skinless chicken breast, trimmed and cut into 1-inch pieces 2 medium red onions Lime wedges for serving Directions 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. Tips Equipment: 4-6 skewers (12-inch) Print Nutrition Facts (per serving) 324 Calories 12g Fat 10g Carbs 39g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 324 % Daily Value * Total Carbohydrate 10g 4% Dietary Fiber 2g 6% Total Sugars 5g Added Sugars 2g 4% Protein 39g 79% Total Fat 12g 15% Saturated Fat 2g 10% Cholesterol 124mg 41% Vitamin A 526IU 11% Vitamin C 10mg 11% Folate 40mcg 10% Sodium 373mg 16% Calcium 46mg 4% Iron 2mg 12% Magnesium 62mg 15% Potassium 716mg 15% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved