Mojito Marinated Chicken Kebabs

Drescription

A quick mint, lime and rum marinade does double duty as a sauce for these easy grilled chicken kebabs. Using agave cuts the sugars in this recipe by half compared to granulated sugar. Grill some vegetables and corn on the cob along with the kebabs and you have a healthy weeknight dinner that's special enough to serve to company.

Ingredients

• ½ cup coarsely chopped fresh mint, plus more for garnish
• 3 tablespoons lime juice
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons white rum
• 2 teaspoons agave syrup
• ½ teaspoon salt, divided
• ¼ teaspoon ground pepper
• 1 ½ pounds boneless, skinless chicken breast, trimmed and cut into 1-inch pieces
• 2 medium red onions
• lime wedges for serving

Directions

1. Preheat grill to medium-high.
2. Combine mint, lime juice, oil, rum, agave, 1/4 teaspoon salt and pepper in a mini food processor. Pulse until well incorporated, about 15 seconds. Reserve 2 tablespoons for serving; pour the rest into a medium bowl. Add chicken and toss to coat. Let stand for 10 minutes.
3. Cut onions into 1-inch rounds, then into quarters. Thread the onions and chicken onto separate skewers. (Save the leftover marinade.)
4. Grill the chicken for 8 minutes. Turn and brush with the leftover marinade and grill until an instant-read thermometer inserted into the thickest part registers 165 degrees F, about 8 minutes more. Grill the onions, turning occasionally, until slightly charred, about 4 minutes per side.
5. Sprinkle the chicken and onions with the remaining 1/4 teaspoon salt and drizzle with the reserved 2 tablespoons marinade. Serve with lime wedges and more mint, if desired.