The spring weather is here, and it’s all we can do not to grill out every meal! Though we have had a very mild winter, we miss our grill in the winter months, as it is just too cold to stand outside while the food cooks. But in the spring, oh the glorious spring! We fire that baby up at every opportunity.
Tonight I made these lovelies – Caribbean Chicken Kabobs with Honey Soy Glaze. I used GroceryBudget101.com’s recipe for Key West Grilled Chicken as a starting point. I found it on Pinterest, and thought it looked delicious, but I wanted something a bit spicier. Here’s what I came up with:
Honey Soy Glaze:
2 tablespoons extra virgin olive oil
1/4 cup soy sauce
juice of 1 lime – Put halves into mixture
1 teaspoon dried minced garlic
1/2 teaspoon crushed red pepper
1/8 teaspoon ground thyme
1/4 teaspoon ground ginger
2 tablespoons honey (I used local Alabama wildflower honey.)
1/3 cup fresh cilantro – coarsely chopped
Several grinds around on a sea salt grinder
Several grinds around on a black pepper grinder
Once again, I use a glass mason jar to mix this together. Just throw it all in, including the lime halves, and shake well enough to thoroughly mix. Let it sit for several hours for the flavors to meld.
For the Kabobs:
4 boneless, skinless chicken breasts, cut into kabob-sized chunks
1 pkg whole mushrooms
1 container fresh pineapple chunks
1 red or Vidalia onion, cut into eighths
After the marinade has been melding for a few hours, pour it into a gallon-sized Zip-lock bag. Add in the chicken, mushrooms, onions, and pineapple. Squish it all around really well to coat everything. Let marinate in fridge for several hours.
Fire up the grill to about 350-400 degrees. While it heats, put ingredients on skewers. When grill is at proper temperature, throw the skewers on. Grill for 15-20 minutes, turning to ensure all sides get cooked.
I served my kabobs with a side of black beans and rice.
This was a really fun, spring meal. If you’re a dipper (like we are), be sure to make some extra marinade to serve with your dinner. Whatever you do, DO NOT serve the marinade that you have used to marinate your raw chicken. I’d just die if you got salmonella from this dish!