This grilled chicken recipe combines sweet and sour, fruit and veggies with the lean protein healthy folks are looking for in today’s entrees. Besides all that, it’s quick!
Ingredients:
- 1/2 cup Peppers of Key West Asian Marinade or Anal Angst Hot Sauce (for a much hotter version!)
- 2 limes, juiced
- 2 cloves garlic, minced
- 1 cup Hot Plum Chipotle Sauce
- 2 chicken breasts, cubed
- 1 (8 ounce) package medium mushrooms, halved
- 1 red bell pepper cut in 1-inch cubes
- 2 small white onions
- 1 green bell pepper, cut n 1-inch cubes
- 2 small zucchini, cubed
- 4 Roma or plum tomatoes
Instructions:
Heat grill until charcoal is gray, or on medium heat. Mix the first four ingredients together thoroughly. Place mixture into a zip-styled food storage bag along with cubed chicken pieces. Let mixture marinate for 2 hours (overnight marinating is not recommended). Skewer chicken on kebobs, alternating with vegetables. Place on grill and cook for 6 minutes or until chicken is cooked completely. Flip every 3 minutes and baste with Hot Plum Chipotle Sauce .
Serves 4
