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Skewered lime spiced chicken

Add some zest to your chicken dinner with a few spices and a squeeze of fresh lime juice

Courtesy of the Canadian Heart & Stroke Foundation: Skewered lime spiced chicken

INGREDIENTS

Marinade:

  • 3 medium limes
  • 1/3 cup (75 mL) canola oil
  • 2 medium garlic cloves, minced
  • 2 tsp (10 mL) ground ginger
  • 3/4 tsp (4 mL) ground allspice
  • 3/4 tsp (4 mL) dried thyme leaves
  • 1/4 tsp (1 mL) cayenne pepper
  • six 12-inch metal or bamboo skewers 

Kabobs:

  • 12 chicken tenders, (1 1/2 lbs/750 g total), cut into thirds (36 pieces)
  • 2 medium yellow or red onions (8 oz / 250 g total), quartered and layers separated (36 layers)
  • 2 medium red bell peppers, cut into 1-inch pieces (36 pieces)
  • Canola oil cooking spray

DIRECTIONS

  1. In a small bowl, squeeze juice from two limes. Cut remaining lime into 6 six wedges and reserve. Add canola oil, garlic, ginger, allspice, thyme, and cayenne pepper to lime juice. Whisk together. Place chicken in large, resealable plastic bag with half of marinade mixture. Marinate chicken in refrigerator overnight or for at least 8 hours, turning occasionally
  2. Remove chicken from bag, discarding leftover marinade. Alternating chicken and vegetables, thread 6 six skewers, beginning and ending with chicken pieces.
  3. Preheat grill to medium-high heat.
  4. Place skewers on grill rack already coated with canola oil cooking spray. Cook 12 minutes or until chicken is no longer pink in center, turning frequently. Be careful not to overcook. Remove from grill, place on serving platter and spoon remaining reserved marinade over all. Serve with lime wedges.

NUTRITIONAL INFO
per serving (1 of 6)

  1. In a small bowl, squeeze juice from two limes. Cut remaining lime into 6 six wedges and reserve. Add canola oil, garlic, ginger, allspice, thyme, and cayenne pepper to lime juice. Whisk together. Place chicken in large, resealable plastic bag with half of marinade mixture. Marinate chicken in refrigerator overnight or for at least 8 hours, turning occasionally
  2. Remove chicken from bag, discarding leftover marinade. Alternating chicken and vegetables, thread 6 six skewers, beginning and ending with chicken pieces.
  3. Preheat grill to medium-high heat.
  4. Place skewers on grill rack already coated with canola oil cooking spray. Cook 12 minutes or until chicken is no longer pink in center, turning frequently. Be careful not to overcook. Remove from grill, place on serving platter and spoon remaining reserved marinade over all. Serve with lime wedges.