Chicken Kabob Marinade

Fat 14

Carbs 23

Protein 37

Chicken Marinade

• 1.5 lbs. boneless skinless chicken breasts
• ¼ cup soy sauce
• 2 teaspoons worcestershire sauce
• 1 tablespoon fresh lime juice
• 2 tablespoons orange juice
• 2 tablespoons honey
• 1 tablespoon minced garlic
• 2 teaspoons fresh grated ginger
• 1.5 teaspoons salt
• 1 tablespoon olive oil
• 1 teaspoon rice vinegar
• 1 teaspoon sriracha optional

Veggie Marinade

• 3 large bell peppers cut into 1-inch squares (we used 3 different colors)
• 1 medium purple onion cut into 1-inch squares
• 1 head of garlic peeled
• 1 tablespoon olive oil
• 2 teaspoons sesame oil
• 1 tablespoon fresh lime juice
• 2 teaspoons minced garlic
• 1 teaspoon fresh grated ginger
• 1 teaspoon salt separated
• 2 teaspoons rice vinegar
• 1 tablespoon fresh chopped cilantro
• 1 teaspoon honey
• For serving
• Freshly squeezed lime juice
• Fresh minced cilantro

• First, marinate the chicken. Begin by slicing the chicken breasts into 1.5-inch to 2-inch cubes and place them into a large gallon size bag or a deep dish with sides. Set them aside.

• Now ake the chicken marinade. Add the soy sauce, worcestershire sauce, lime juice, orange juice, honey, garlic, ginger, salt, olive oil, rice vinegar, and sriracha (if using). Whisk all the ingredients together until the honey dissolves.

• Pour the chicken marinade over the chunks of chicken and mix the chicken with the marinade. Seal the bag and place the chicken in the refrigerator for at least 30 minutes to for up to 2 hours.

• Next, prepare the veggies. Place the chopped peppers, purple onion, and garlic cloves into a large bowl. Set aside.

• Make the veggie marinade and add the olive oil, sesame oil, lime juice, garlic, ginger, salt, rice vinegar, cilantro, and honey to a mason jar. Cover the jar and shake until combined.

• Pour the marinade over the veggies and toss until coated. Set aside for later.

• Preheat the grill to 400ºF.

• Assemble the chicken kebabs. To assemble the kebabs use water soaked wooden skewers or metal skewers. Thread a piece of chicken onto the skewer, then a bell pepper, onion, and garlic clove. Repeat until you have 3 or 4 pieces of chicken on the skewer. Set the kebab aside and repeat until all the ingredients have been placed on kebabs.

• Place the kebabs on the grill and turn them every 5-7 minutes for 25-30 minutes or until the chicken has an internal temperature of 165ºF.

• Remove from the grill and let the chicken rest for 5 minutes. Serve with freshly squeezed lime juice and fresh cilantro.