Grilling is such a fun way to get out of the house and cook up dinner, especially when the weather starts to get a bit warmer. It’s no wonder that some of the best grilled meals harken from southern cuisine. In this chicken dish, you’ll be combining the Key West flavors of honey, lime, cilantro, and chili pepper for a sweet and tangy skewer dish that’s perfect for a relaxing evening on the patio. Although the total prep time for this dish may seem like a lot, much of that is left to the marinating. If you can make your marinade in the morning and allow your chicken to rest in this while you’re gone for the day, you’ll not only have more flavorful chicken, but also a super quick cook time waiting when you get home! Note that this dish does require skewers – these are a fun way to get kids involved in cooking too.
This recipe sweetens things up a bit with the use of raw honey. While there is some debate about the Paleo status of this ingredient, we maintain that it meets Paleo requirements. You can choose to omit this if you wish, but you’ll lose some of that sweet, Key West-inspired tang that we think sets this dish apart.
A great and simple way to make this a complete meal is to add some chopped vegetables to your skewers and barbecue with your chicken! You can slather on the extra marinade to round out the flavors, or just season with salt and pepper for a simpler flavor combo. If you’re looking for something a little more substantial, try this cauliflower with lime and cilantro side-dish to stick with the same flavor profile.
Key West Grilled Chicken Skewers Recipe
Protein: 30g / %
Carbs: 13g / %
Fat: 27g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 2 chicken breasts, boneless skinless, cubed;
- 1/4 cup coconut aminos;
- 2 tbsp. raw honey;
- 2 garlic cloves, minced;
- Juice from 1 lime;
- 1/4 cup olive oil;
- 1 tbsp. fresh cilantro, minced;
- 1 small red chili pepper, seeded and minced (optional);
- Sea salt and freshly ground black pepper;
- Wood or metal skewers;
- In a bowl, combine the coconut aminos, raw honey, garlic, lime juice, olive oil, cilantro, and red chili pepper; season with salt and pepper to taste.
- Place the diced chicken in a marinating container and pour the marinade over the chicken.
- Cover and refrigerate 30 minutes to 8 hours.
- Preheat grill to medium-high heat.
- If using wooden skewers, soak them in water for about 5 minutes.
- Thread the pieces of chicken on the skewers while retaining the remaining marinade.
- Add the saved marinade to a saucepan and bring to a boil; then, simmer 2 to 3 minutes and set aside.
- Place the skewers on the grill and cook for 4 to 5 minutes per side, brushing with the remaining marinade until chicken is cooked through.