Grilled Cilantro Lime Chicken and Veggie Skewers
Ingredients
- 1 pound chicken tenderloins
- 1 pint cherry tomatoes
- 8 oz white button mushrooms
- 1 red pepper cut into 1'' wedges
- 1/2 red onion cut into 1'' wedges
- 1 green pepper cut into 1'' wedges
Marinade
- 1/2 cup lime juice from about 2 limes
- 1/2 cup honey
- 4 tablespoons soy sauce
- 2 tablespoon olive oil
- 6 cloves garlic minced
- 1 cup fresh cilantro chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- 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 1/4 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 1/4 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!
Notes
I love dipping this chicken into the avocado lime crema that was made for the 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.