I was so excited to host my first dinner party in my new home! It was even more exciting because we were also celebrating the one year anniversary of little leopard book!
When it came to the menu I knew I wanted to grill something as I didn’t have access to my grill all summer! I also knew I was going to be cooking for 8-10 people so I had to make something that could feed quite a few.
I started perusing through the list of recipes I’ve been wanting to make and came across “Grilled Lime Chicken”, this was actually a request from a good friend in Oklahoma, so this one’s for you Jake!
- 4 chicken breasts (app 2 lbs)
- 5 limes (juiced)
- 1/2 tbsp sea salt
- 1/2 tbsp cumin
- 1 tbsp ground chipotle pepper
- 1/4 cup cilantro (chopped)
- 1 garlic clove (minced)
- 2 red bell peppers
- 2 green bell peppers
- 1 red onion
Start by juicing four of the limes into a small mixing bowl. Mix in the salt, cumin, chipotle pepper, cilantro and garlic to make the marinade.
Chop the chicken breasts into cubes and place in a large Ziploc bag or plastic container. Pour the marinade over the chicken.
Close and shake well until all of the chicken is covered. Place in the refrigerator for 30 minutes to marinate.
While the chicken is marinating chop the bell peppers and onions.
After the chicken has soaked up all of those amazing flavors start to skewer the chicken, bell peppers and onions.
Place the skewers on the grill over medium heat for 5-7 minutes, flip and grill for an additional 5-7 minutes.
After the chicken is cooked through, remove from the grill, squeeze the last lime over the skewers and serve!
They can be served with tortillas for a traditional fajita experience or eaten right off the skewer for a “low-carb” dinner!
♣ Vegetarian Option: Substitute tofu cubes for chicken.
♦ Gluten Free Option: This recipe is gluten-free.
♠ Paleo Option: Omit the salt to make this recipe paleo.
♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing firstname.lastname@example.org.