MOJITO-MARINATED CHICKEN KEBABS
A quick mint, lime and rum marinade does double duty as a sauce for these easy grilled chicken kebabs.
MAKES 4 SERVING/ TOTAL TIME 45 MINUTES
½ cup coarsely chopped fresh mint, plus more for garnish
3 tablespoons lime juice
2 tablespoons extra-virgin olive oil
2 tablespoons white rum
2 teaspoons agave syrup
½ teaspoon salt, divided
¼ teaspoon ground pepper
1 ½ pounds boneless, skinless chicken breast, trimmed and cut into 1-inch pieces
2 medium red onions
Lime wedges for serving
Preheat grill to medium-high. Combine mint, lime juice, oil, rum, agave, 1/4 teaspoon salt and pepper in a mini food processor. Pulse until well incorporated, about 15 seconds. Reserve 2 tablespoons 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 chicken onto separate skewers. Grill the chicken for 8 minutes. Turn and brush with the leftover marinade and grill until an instant-read thermometer inserted into the thickest part registers 165 degrees F, about 8 minutes more. Grill the onions, turning occasionally, until slightly charred, about 4 minutes per side. Sprinkle the chicken and onions with the remaining 1/4 teaspoon salt and drizzle with the reserved 2 tablespoons marinade. Serve with lime wedges and more mint, if desired.
2g saturated fat,