Recipe of the week: honey lime chicken skewers

Recently, I’ve been trying a lot of new recipes to keep things interesting at dinnertime. Most of my recipes use chicken (it’s within my college student budget) but I’m realizing there are so many options that I’m avoiding monotony.

I’ve never really been one to marinate chicken, usually because I forget to put it together in the morning before class/work and end up making something with less prep time when I get home in the evenings. But thanks to Pinterest, I’ve been inspired to put in a little extra work and try new things:

I made these skewers last night, and had several requests for the recipe so here goes!

For the marinade:

  • 1 chicken breast
  • 2 tbsp. soy sauce (I used a light version)
  • 1 tbsp. vegetable oil
  • 2 tbsp. honey
  • 1 garlic clove (minced)
  • red pepper flakes, to taste
  • lemon juice (1-2 tbsp)

I combined these ingredients in a plastic bag and put the chicken in, shook it around a bit so that the chicken was thoroughly cooked and left it in the fridge while I was at work all day. 

When I got home, I preheated the oven to 375-400, boiled a bit of broccoli and cut up some red pepper, and took the chicken out of the fridge and cut it up. (Note: probably would have been even more saturated had I cut it up beforehand.. hindsight.)

I put the ingredients on two skewers,poured the leftover liquid on them and baked on foil for 20 minutes. SO delicious!

Note: This recipe would probably be even better grilled! I don’t have a grill at my convenience so baking was all I could do.


3 responses to “Recipe of the week: honey lime chicken skewers

  1. Ummm, that sounds like a good marinade. It has only been in the last several years that I learned about “brine.” I think you’d like it and should try it. It works best for “bone in” chicken breasts or pork chops and essentially gives the meat an exceptional texture and tenderness. All you need to do is use some gallon zip-lock freezer bags, toss in four tablespoons of salt and four tablespoons of sugar and dissolve in cool water about 3/4 full in the bag(s). Then, rinse off the breasts or chops, plop ’em in the salt/sugar water, zip lock ’em and refrigerate overnight. An hour or so before you’re ready to cook, drain the meat and dry it with paper towells. Particularly for grilling, you want to let the meat “warm up” to room temperature before cooking (another “trick” I learned only later in life – heh). This helps the meat cook more evenly and helps tenderize it. (When grilling steaks, ALWAYS let them “warm up” before cooking). It just makes good sense, doesn’t it? Anyway, you can flavor the “brine” if you wish and I have made a fancy recipe or two with brine flavored with, for example, juniper berries. But I think I like just the plain old brine – salt and sugar water – the best. You’ll be amazed what a difference that one easy step makes.

  2. Dave- I will definitely be trying that! Sounds delicious, thanks for the tips!

  3. Just remember, you get all your cooking talent from your wonderful mother!

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