Grill It on a Stick
Summer means grilling and sometimes that's got added benefits like keeping the kitchen cool and being a quick way to make dinner. Wait. Quick? Yeah, I'll fire up the gas grill when I'm looking to have a quick dinner and thread chicken on wooden skewers and, in less than 20 minutes, I'm looking at this:
Of course, it's not quite 20 minutes, as I toss together a simple marinade and put chunks of chicken in it earlier in the day or even the night before, but prepping it beforehand makes the end of the day when I'm trying to get dinner on the table a fuss-free time. I can toss rice and broth in the rice cooker and grab a few CSA items to make a quick salad. In less than a half hour, we're sitting down to dinner and sharing about our days.
The marinade for this dish is what makes it shine. Sweet, spicy, tart, and salty all come together in one simple marinade that gives the chicken a fantastic finish as it's grilling. If the weather isn't cooperating, an indoor grill or grill pan could also be used to good effect with this recipe. And, if you really wanted, you could toss together a dipping sauce comprised of yogurt, mustard, honey, and crushed red pepper. That said, the chicken doesn't need it. Just a plateful of delicious kebabs is enough to make our mouths water when we sit down to dinner!
- 3 T. soy sauce
- 2 T. honey
- 1 T. olive oil
- 2 T. lime juice
- 2 garlic cloves, minced
- 1/2 tsp. cayenne pepper (or other spicy seasoning)
- 1 lb. skinless, boneless chicken breasts, cut into 1-inch cubes
In a resealable bag, mix together the ingredients for the marinade (soy sauce through cayenne pepper); add chicken. Mix thoroughly. Seal and marinate in the refrigerator for at least 1 hour, or up to 24 hours. Thread chicken onto skewers (if using wooden or bamboo skewers, soak in water for 20-30 minutes beforehand).
Preheat grill to medium-high heat.
Grill skewers for 6 to 8 minutes per side, until juices run clear. Serve hot.
- Yields: 2-3 servings
- Preparation Time: 20 minutes, plus marinating time