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Cilantro Honey Lime Grilled Chicken Skewers

Prep Time 15 minutes
Cook Time 15 minutes
Servings 4 -6

Ingredients

  • 2 heaping cups loosely packed cilantro (stems and leaves)
  • 2 limes, zested
  • 1/4 cup lime juice (about 4 limes)
  • 1/4 cup olive oil
  • 2 tbsp honey
  • 2 cloves garlic
  • 1/2-1 jalapeno (optional)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1.5-2 lbs boneless skinless chicken thighs, cut into 1 or 2-inch pieces
  • No grill? ~ Bake these in the oven with two options. First, you can broil them on high for about 10-12 minutes, flipping halfway (place the rack about 4-inches from the broiler). Second, bake them in a 450F oven (convection is best) until charred and cooked through, about 15-20 minutes. Keep an eye on them in both scenarios to make sure they aren’t burning too much.

Items you can prep ahead (optional)

  • Skewer the chicken
  • Make the cilantro lime sauce

Instructions

  • Heat your grill on high for at least 10 minutes.
  • In a high speed blender, add the cilantro, lime zest and juice, oil, honey, garlic, jalapeno (if using), salt, and pepper. Blend on high until smooth. Transfer about ¼ cup of the sauce to a small bowl to brush onto the raw chicken.
  • Skewer the chicken, then brush the ¼ cup reserved sauce all over the skewers, making sure to get all sides and into the nooks and crannies.
  • Place skewers on the grill and cook, covered, for about 4-5 minutes.. Flip the skewers over (use a metal spatula to help release it if it’s sticking) and brush more cilantro sauce generously over top. Reduce the heat to medium or medium-high  and grill for 6-8 more minutes or until cooked through.
  • Serve with remaining cilantro honey lime sauce for dipping or drizzling.

Notes

Substitutions:

  • To make vegetarian, use tofu cubes! I’ve never tried grilling tofu, so I would make these in the oven at a high temperature (450F or 425F convection for about 15-20 minutes).
  • To make vegan, see above and substitute with maple syrup.
  • Any herbs can be used in place of cilantro (parsley, mint, basil, scallions)
  • Use any protein in place of chicken 

Storage:

  • Store leftovers in an airtight container in the fridge:
    • Chicken: up to 4 days
    • Cilantro honey lime sauce: up to 6 days

Leftovers + Repurposing:

  • Use leftover sauce as a salad dressing for salads or bowls
  • Stir some yogurt into the cilantro honey lime sauce for a creamy dip or sauce
  • Use skewers as taco filling, on top of a salad or bowl, stuffed into pita bread with grilled veggies and cheese (with cilantro lime sauce on top).