Mojito Marinated Chicken Kebabs

By S. Danford

Ingredients

• 1/2 cup coarsely chopped fresh mint, plus more for garnish
• 3 T lime juice
• 2 T extra virgin olive oil
• 2 T white rum
• 2 t agave syrup
• 1/2 t salt, divided
• 1/4 t ground pepper
• 1 1/2 lbs boneless, skinless chicken breast, trimmed and cut into 1 inch pieces
• 2 medium red onions
• Lime wedges for serving

Preparation

Step 1

Preheat grill to medium high
In a mini food processor, combine the mint, lime juice, oil, rum, agave, and 1/4 t salt.
Pulse until well incorporated, about 15 seconds
Reserve 2 T for serving, pour the rest into a medium bowl.
Add chicken and toss to coat.
Let stand for 10 minutes
Cut onions into 1 inch rounds, then into quarters
Thread the onions and the chicken onto separate skewers.
Save the leftover marinade
Grill the chicken for 8 minutes.
Turn and brush with leftover marinade and grill until a thermometer reads 165 degrees in the thickest part, about 8 more minutes.
Grill the onions, turning occasionally, until slightly charred, about 4 minutes per side.
Sprinkle the onions and chicken with the remaining 1/4 t salt and drizzle with the reserved 2 T marinade.
Serve with lime wedges and more mint if desired.