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Spiced-up Chicken Veggie Kebabs

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Author Chelsea

Ingredients

  • 1/2 cup Bertolli® 100% PURE Olive Oil plus some for greasing the grill
  • 3/4 cup prepared orange juice
  • 2 tablespoons chopped cilantro
  • 1/4 cup freshly squeezed lime juice
  • 2 and 1/2 tablespoons low sodium soy sauce
  • 2 tablespoons honey
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger or 1/4 teaspoon ginger powder
  • 1 teaspoon Sriracha
  • Salt and pepper
  • 1 and 1/2 pounds boneless skinless chicken breasts
  • Fruits/Veggies: 1 large mango, 1 red onion, 1/2 pint cherry tomatoes, 1 zucchini, chopped cilantro (optional)

Sriracha Dipping Sauce

  • cup Scant 1/2 mayo*
  • 2 large limes
  • 3 teaspoons Sriracha
  • 1 teaspoon white sugar

Instructions

  1. Whisk together all of the marinade ingredients in a medium-sized bowl. Remove about 1/3 cup (put in an airtight container in the fridge for later) and pour the rest into a large sealable bag.
  2. Cut the chicken into bite-sized pieces and put in the marinade.
  3. Place in the fridge for at least 3 hours making sure to flip the bag halfway through the time it is in the fridge. I recommend marinating for 6-8 hours.
  4. Once the chicken has been marinated, place the chicken pieces on a skewer with your choice of prepared fruits/veggies.
  5. I used a chopped mango, chopped red onion, large cherry tomatoes, and a sliced zucchini
  6. Lightly oil the grill grate by generously dipping a paper towel in olive oil and using tongs to rub it on the grill grates.
  7. Then place the skewers on the grill.
  8. Cook for 10-12 minutes turning as needed (depending on the size of your pieces) or until chicken juices run clear.
  9. As you turn the kabob sticks, make sure to brush the chicken with the reserved 1/3 cup marinade frequently.
  10. Serve with the sriracha dipping sauce and additional chopped cilantro if desired.

Sriracha Dipping Sauce

  1. Zest part of 1 lime to get about 1/2 teaspoon lime zest and then juice 2 limes to get about 3-4 tablespoons lime juice.
  2. Combine the mayo, lime juice, lime zest, Sriracha, and white sugar in a bowl. Add some salt + pepper to taste. Stir well and then taste (add additional lime or Sriracha to personal preference).

Recipe Notes

*I use this recipe to make homemade mayo for the sauce: http://www.epicurious.com/recipes/food/views/homemade-mayonnaise-241868. I used Bertolli® Extra Virgin Olive Oil in place of the Canola Oil.