Key West Chicken and Veggie Skewers

>> Thursday, March 8, 2012

This past weekend we had glorious spring weather and that put us in the mood to bust out the grill for the first time in 2012.  I love grilling, mostly because it means I don't have to do all the cooking myself since my husband is the Grill Master!  This marinade was so simple (as in I had everything I needed for it already) and delicious.  And I love that I got the main dish and a side dish all in one - that makes this mama very happy.  You know what else makes this mama happy?  The fact that any food on a skewer will automatically be consumed by my child.

Key West Chicken and Veggie Skewers
adapted from Grocery Budget 101

for the marinade:
1/4 cup low sodium soy sauce
3 tablespoons honey
1 1/2 limes, juice and zest
1 1/2 tablespoons canola or vegetable oil
3 cloves garlic, minced
3 tablespoons cilantro, minced

for the skewers:
2 large chicken breasts, cubed
1 zucchini, cut into thick slices
1 yellow squash, cut into thick slices
8 oz fresh whole mushrooms
1 green bell pepper, seeded and cut into large chunks
1 red bell pepper, seeded and cut into large chunks
wooden or metal skewers (if using wooden, soak in water for at least 30 minutes prior to grilling)

In a small bowl, stir together all the marinade ingredients.  Pour marinade into a large ziplock bag.  Add chicken and cut vegetables.  Close bag and shake well to evenly distribute marinade.  Refrigerate for 1 hour, flipping bag over once.

Preheat grill.  Drain marinade and discard.  Threat chicken and veggies onto skewers.  Grill over medium-high heat for 4-5 minutes, flip and move the skewers to indirect heat for another 4 minutes, or until juices run clear.


Post a Comment

Blog template by

Back to TOP