I’ve made this recipe every Sunday for the past two months. Something about it is so good and I never get tired of eating it. It’s a fairly quick marinade time and it grills up fast. It’s fairly healthy for those of you that are doing weight loss or clean eating.
A few years ago, my sister in law introduced me to this amazingly delicious dish. We were at her house for Fourth of July and they had threw these together as a quick dinner. They completely marinade in about 4 hours and grill up in about 10 minutes. The longest part is assembling the skewers. If you don’t have a grill, I imagine you could cook everything in a cast iron pan and sauté them like fajitas and they would be just as good!
The chicken is best dipped in Sriracha sauce. I left the pineapple out of the marinade this time and just grilled the whole slices. I also used two bell peppers instead of one because I always run out.
Chicken Lime Kabobs
6 Chicken Breasts, boneless and skinless
2/3 C Oil, I used olive
3 Limes, juiced
1 can pineapple slices
1/2 Tsp. Crushed Red Pepper Flakes
1 T. Sugar
1 Bell Pepper, Red
1 Onion, Red
1. Dice chicken into 1-inch cubes.
2. Mix oil, lime juice, sugar, and red pepper flakes together and set aside.
3. Add chicken and vegetables to a container or ziploc bag. Pour marinade over and seal bag shut.
4. Let marinade for 4-6 hours.
Broughton & Arrow