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Trifecta Tequila-Lime Glazed Chicken Skewers

By Nibbles By Nic
Contributed by Nicole meyer
Nutrition per serving    (USDA % daily values)
CAL
145
FAT
8%
CHOL
24%
SOD
26%
Uploaded by: Nicole meyer

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Ingredients for 6 servings

1 lb. chicken breast trimmed and cut into bite-sized chunks

2 Tbsp good tequila

· 2 limes juiced

· 2 Tbsp honey

· 1/4 cup dijon mustard

· 1 shallot chopped finely

· 2 Tbsp low sodium soy sauce

· 1 Tbsp chopped flat-leaf parsley

· 1 Tbsp chopped cilantro

· 1 red bell pepper cut into bite sized chunks

· Ground pepper

Preparation

1.

Preheat grill to medium-high heat.

2.

In a small mixing bowl, combine everything but the chicken & peppers. (Mixture should be similar to consistency of a barbeque sauce.)

3.

Insert chicken into a large re-sealable bag and marinate with half of the prepared sauce. (I recommend marinating at least 4 hours and up to overnight.)

4.

Soak wooden bamboo sticks in water for at least 30 minutes prior to cooking. (Oops, I didn’t submerge them enough this time, notice in main picture)

5.

Thread chicken and peppers alternating onto bamboo sticks. (Should be about 3-4 pieces of each per stick.)

6.

Divide remaining marinade into two bowls. Reserve one in refrigerator until ready to use.

7.

Once grill is hot cook chicken about 8-10 minutes. Halfway through brush chicken with the sauce turning throughout.

8.

When chicken and peppers are nicely browned, remove from oven and place alongside the extra dipping sauce.

View instructions at
Nibbles By Nic

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