Have some leftover chicken in the kitchen and don’t know what to do? And to top it, you are too lazy to make chicken gravy or roast for dinner? Why not try these Honey-Lime Chicken Skewers? This is go-to recipe for those lazy evenings, when you don’t want to spend a lot of time in the kitchen with marinades and slicing onions and herbs for dinner.
Which is why this Honey-Lime chicken with a quick and simple marinade makes your life easier…Just mix, pop into the oven, and in a while the whole house smells with flavor. I love such quick, simple and healthy options. And they are delicious… All you have to do at dinner time is to throw them into the oven or the grill, and voila….
Its always good to keep such recipes ready, when you have some quick guests or a quick party, and these will be sought after…as these are packed with a sweet and zesty flavor. The chicken is mainly marinated with lime, honey and other ingredients that are easily available in the kitchen. Serve them with rice, rotis or some veggies, and you have a great meal, ready in no time.
Adapted from Kitchenmeetsgirl
Packed with a sweet and zesty flavour, the Honey-Lime Chicken Skewers is perfect for those lazy evening summer meals, and so easy to prepare.
- Prep Time : 60 minutes
- Cook Time : 45 minutes
- Yield : 4-5
In a small bowl, combine all the liquid ingredients, and the cilantro. Mix thoroughly, till you get a nice paste.
Dice chicken breasts into cubes, and dip them into the marinade bowl. Coat well, and keep aside. If you are using capsicum, you can coat them with the marinade as well. Cover and allow marinating for at least 1 hour.
Meanwhile, Preheat oven at 200 C. Soak few bamboo skewers/ sticks in water for 5 minutes.
Skewer the chicken cubes and capsicum into these soaked bamboo sticks. Baste with remaining marinade. Place them on a baking sheet.
Bake for around 45 minutes, until they are nice and done (fully cookend in the center). When its halfway done, remove from oven and turn sides, and baste with any remaining liquid or marinade.
If using grill:
Grill on medium high heat for 6 to 8 minutes per side, until juices run clear.
The original recipe calls for Sriracha Sauce, but I had only some peri peri sauce, and made use of it. Even our Maggi chilly sauce would be a good substitute.