Chili, Garlic And Lime Marinated Grilled Chicken Skewers
Serves 8
POSTED: 9:02 pm PDT July 3,
2006
UPDATED: 9:26 pm PDT July 3,
2006
Marinade
Skewer the chicken and vegetables in an alternating pattern.Place the chicken skewers in a non-reactive dish. Coat well with the marinade. Cover with plastic wrap and refrigerate for up to 2 hours.Preheat the grill to high heat and oil the grid.Grill the chicken skewers until just cooked through, turning to brown on all sides, about 6 to 8 minutes total.Move to a platter and serve.
- 1/2 c. fresh lime juice
- 4 garlic cloves, minced
- 1/4 c. vegetable oil
- 2 T. sugar
- 1/2 t. ground sage
- 1 1/2 t. chili powder
- 1/2 t. cayenne pepper
- salt
- 8 chicken breasts, boneless, skinless, cut into 1 inch dice
- 16 cherry tomatoes, washed and dried
- 2 green bell peppers, washed, cored and cut into 1 inch dice
- 1 red onion, peeled, cut into wedges approximately the same size as the tomatoes
- 8 large skewers, (if bamboo, soak for up to 30 minutes before skewering the ingredients)








