Tuesday, October 2

Key West Grilled Chicken Kabobs

It's that time of year again my friends, the holiday season will soon be upon us. Are you prepared? Have you thought about that all important menu. Nowadays things are a bit more complicated than when our mothers and grandmothers spent time in the kitchen. We have more on our plate, pardon the pun, too many resposibilities and time restraints compared to the women of the 1950's. Kids, work, church, school, band, sports, etc. - need I go on? As far as holiday food goes, we seem to be moving away from the more traditional sit down meal....you know the one, you've seen it in the Norman Rockwell painting.
Today the smaller more intimate get togethers fit more easily into our schedules. We no longer are required to cook a standing rib roast for a dinner party. Hors d'oeuvres seem to be the order of the day....and aren't you glad about that? I AM! Quite frankly I have never cooked a standing rib roast....I guess I'm a bit of a fraud! Ssshhhh, Don't tell Martha. Hopefully over the next six weeks I will share a few appetizers that appeal to you and your needs in some way.
First up is this oh so tasty chicken kabob. It's easy and make ahead perfect, just right for a quick impromptu party......Ready, Set, GO!

This particular recipe combines the flavors of fresh lime, zesty soy sauce, garlic and just the right amount of honey to make a fabulous marinade.



 6 Tablespoons soy sauce
 4 Tablespoons honey
2 Tablespoons vegetable oil
   Juice of 2 Limes
 2 teaspoons minced garlic
4 skinless, boneless chicken breast halves

What To Do

In a small bowl combine soy sauce, honey, vegetable oil, lime juice, and garlic.

 Cut the chicken into large chunks, skewer onto bamboo sticks that have been soaked in water for 5 minutes. Pour half of the marinade into a large bag along with your kabobs. Marinate for at least 30 minutes.

For a slightly zestier version, add a teaspoon of Freshly Chopped Cilantro and Red Chili Flakes to the marinade. I like it this way...it's Texas Heat yummy!

Grill on medium high heat for 6 to 8 minutes on each side, until juices run clear.  While heating the remaining marinade I take my chicken off of the kabob and stick a colorful toothpick in each morsel. Serve marinade along side of chicken. DELISH!
For a wonderful variation, try marinating shrimp, which will only take 2-4 minutes to grill!
If this concoction sounds good to you try it out on your family
in the next month and get their reviews. I have a feeling they will love it!


the domestic curator ~ ronda

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