Grilled Cilantro Lime Chicken and Veggie Skewers
Megan
Chicken marinated in a cilantro lime marinade and grilled to perfection with skewers of onions, peppers, tomatoes, and mushrooms.
Prep Time 25 minutes mins
Cook Time 8 minutes mins
Total Time 33 minutes mins
Course Chicken, Main Dish
Cuisine Gluten Free
- 1 pound chicken tenderloins
- 1 pint cherry tomatoes
- 8 oz white button mushrooms
- 1 red pepper cut into 1'' wedges
- ½ red onion cut into 1'' wedges
- 1 green pepper cut into 1'' wedges
Marinade
- ½ cup lime juice from about 2 limes
- ½ cup honey
- 4 tablespoons soy sauce
- 2 tablespoon olive oil
- 6 cloves garlic minced
- 1 cup fresh cilantro chopped
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Combine all marinade ingredients in a large bowl and mix.
Place chicken tenderloins in a sealable plastic bag and add half of marinade to tenderloins. Refrigerate for at least 1 hour up to 8 hours.
Thirty minutes prior to grilling combine veggies in a bowl. Of the remaining marinade, set aside ¼ cup for basting chicken while grilling. Pour the rest of the marinade in the bowl with the veggies and let marinate for 30 minutes.
Prepare grill to medium high heat. Place chicken tenderloins on metal skewers. Discard remaining marinade that was with the chicken.
Arrange veggies on skewers and place on baking sheet separate from chicken.
Grill chicken for 3 minutes, baste with that ¼ cup marinade previously set aside and flip chicken skewers. Don't baste the cooked side. Grill for another 3-4 minutes until chicken is cooked through.
Do the same for the veggie skewers just don't baste them with the marinade to prevent contamination.
Enjoy!
I love dipping this chicken into the avocado lime crema that was made for these spicy sriracha shrimp tacos!
To save time, I like cutting up the peppers and onions ahead of time and keeping them in a bowl in the fridge then mixing them with the marinade for a bit before they go onto the grill.