Grilled Honey Adobo Chicken
Recipe and photo contributed by Stephanie Deihl
Prep Time: 10 minutes Cook Time: 5 minutes
Sweet and spicy, this chicken is delicious with a quinoa salad or stuffed in corn tortillas. They also taste great slathered with salsa and guacamole or as a simple appetizer with a zesty dipping sauce.
1 tablespoon plus 1 teaspoon vegetable oil
1 tablespoon plus 1 teaspoon lime juice
2 teaspoons honey
2 cloves garlic, smashed
1 teaspoon adobo sauce from a can of chilies in adobo
½ teaspoon ground cumin
½ teaspoon ground coriander
1 pound chicken breasts, cut into bite-size pieces
- Whisk the marinade ingredients in a medium bowl. Add the chicken and toss to coat. Refrigerate for 3 hours, stirring occasionally.
- Prepare a grill for direct cooking over high heat. Tightly thread the chicken on several metal skewers. Lightly season with salt. Grill, turning once, for 4 minutes. Transfer to a platter and cool slightly. When cool enough to handle, slide the chicken off of the skewers and serve.
If using bamboo skewers, be sure to pre-soak them in warm water for at least 30 minutes to prevent them from burning.