Chicken Kabobs with Southwest Salsa |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
Ingredients:
3/4 cup seeded, chopped tomato |
1/4 cup chopped avocado |
2 tablespoons fresh lime juice |
1 tablespoon chopped green onions |
1 tablespoon chopped fresh cilantro |
1 teaspoon finely chopped jalapeno pepper |
1/4 teaspoon minced garlic |
2 (4-ounce) skinned, boned chicken breast halves, cut into 1-inch pieces |
2 tablespoons fresh lime juice |
2 teaspoons low-sodium soy sauce |
1 teaspoon garlic |
mesquite chips |
vegetable cooking spray |
Directions:
1. Combine first 7 ingredients. Cover and chill. Place chicken in a shallow dish. Combine 2 tablespoons lime juice, soy sauce, and garlic. Pour over chicken. Cover and marinate in refrigerator 1 hour.
2. Soak mesquite chips in water 30 minutes; drain.
3. Remove chicken from marinade, reserving marinade. Thread chicken onto 2 (10-inch) skewers. Place chips directly on medium-hot coals (350° to 400°). Coat grill rack with cooking spray; place rack on grill. Place chicken on rack; grill, covered, 6 to 8 minutes or until chicken is done, turning occasionally and basting with reserved marinade.
4. To serve, spoon tomato mixture onto a serving plate; place chicken kabobs over tomato mixture.
|
|