Saturday, March 10, 2012

Key West Grilled Chicken (Kebabs)

It was so nice out today - grilling season in WI is near!

Here's a fresh take on marinated, grilled chicken - definitely trying this as a freezer meal, probably as kebabs, with 2 per person.  The original recipe said the cilantro was optional, but in my world, that's not an option.  This weekend, we were in a hurry, since we had somewhere to be after church, so we skipped the "kebabbing" and just grilled the breasts whole.  Then we sliced the meat and ate it with the pita bread warmed up on the grill with some veggies.  Everyone liked it!

Key West Grilled Chicken (Kebabs)

* 3 tbsp. soy sauce
* 1/4 c. honey (needed a little more since we had 5 large breasts)
* 1 tbsp. EVOO
* Juice of 1 lime (I had small ones, so did 1-1/2)
* 2-3 cloves garlic, minced
* 1-2 tbsp. fresh cilantro, chopped
* 4 boneless, skinless chicken breasts

In a small bowl combine soy sauce, honey, vegetable oil, lime juice, and garlic.  Either marinate the breasts whole, or cut into 1-1/2 - 2" chunks, skewer onto bamboo skewers (soak skewers in water for 5 minutes first), and marinate for at least 30 minutes.

Grill on medium high heat for 6 to 8 minutes on each side, until juices run clear.  If you're doing a freezer meal, just stick the kebabs or breasts into a freezer bag with the marinade, and freeze.  Thaw in the fridge and grill - don't leave it too long, since the acid in the marinade will make the chicken mushy after a bit...

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