Tequila-Lime Chicken Kabobs


Tequila-Lime Chicken Kabobs

If you haven’t guessed by now…I am slightly OBSESSED with spicy food.  However, I know that the rest of the world may not crave food that is “sweat your brow” spicy as much as I do.  Andrew is one of those people.  When we go out for thai or indian food, he’s Mr. “2- stars,”  while I beg the waiter to make my food 5(+) stars.  I know it’s a problem…this cannot be healthy for me.  That’s why I love making my own marinades for grilling.  You get to control the spices and a marinade gives a hint of the flavor you want to your meat, without overpowering the flavor the way a sauce/dip might.

We tend to eat a lot of chicken, so marinades are key to mix up the meals we are making.  This marinade is something I have always wanted to dream up.  Since my number one taste tester loves all foods Mexican, I figure why not throw a little tequila into the mix. OLE.

Tequila Lime Chicken Kabobs

These chicken kabobs are a fiesta in your mouth.  You are welcome.

Feel free to add more or less jalapeno.  If you taste your marinade and think it’s too spicy, you can always add more citrus or agave to cute the spice.

Tequila Lime Chicken Kabobs

As always,

Bon Appeteek

Note: The meat will absorb more flavor and be more tender the longer it marinades.  Let the flavors reach their full potential by allowing the chicken to marinade at least 4 hours, preferably over night.

Helpful hint: When making kabobs, place a piece of meat on the end so it’s easy to check if cooked through.  Also, if using wooden skewers, soak them in water for a couple hours to prevent them form burning on the grill.

The Players:

For the marinade:
1 shot silver tequila
1/4 C agave syrup
1/4 C orange juice
1/4 C extra virgin olive oil
1/2 t salt
1 t smoked paprika
1 t cumin
1 jalapeno, minced
2 T fresh cilantro, chopped
Zest & juice of 2 limes

For the kabobs: 
1 lb chicken breast, marinated
1 small red onion, quartered
1 red bell pepper, cut into 1 inch pieces
1 green bell pepper, cut into 1 inch pieces

The Rules:

  1. In a medium bowl combine the marinade ingredients, whisk well.
  2. Pour marinade into a gallon ziploc bag with chicken breast and refrigerate overnight.
  3. When ready to grill, preheat the grill to 400 F.
  4. Remove chicken breast from the marinade and cut into bite-size cubes (~1 inch).
  5. Assemble to kabobs: pepper, onion, chicken, repeat the order of veggies and meat.  Make sure to have each kabob end with a piece of chicken.
  6. Place kabobs on grill and cook for 4-5 minutes per side.  You should see some nice char marks.

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