Fallen Souffle

Because Evan and I have been eating like absolute crap the past couple of weeks, so we have put ourselves on a chicken diet for a little while. We have had quite a bit of red meat between the two of us (well more Evan- something about a 28 ounce porterhouse in Orlando- ouch!) so it is time to lighten things up. I found this recipe on Allrecipes.com and thought it would be fun to mix things up and grill some kabobs. It also allowed us to try out some kabob holders I never though we would use (they worked quite well!)

I loved the flavor of this chicken, we also added some pineapple to the baskets because Evan loves to grill pineapple- though I don’t think there is much he doesn’t like grilled! The chili is not at all spicy, it just adds a nice bit of smokiness. Though add more cayenne to spice it up. We also threw in some hickory woods chips to the grill which added another nice depth of flavor but I know this marinade would stand well on it’s own. I let my chicken marinade for an entire 24 hours, but I am sure you could throw this together in the morning for dinner that night.

Chili Lime Chicken Kabobs
3 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
1 lime, juiced
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
cayenne pepper to taste
salt and freshly ground black pepper to taste
1 pound skinless, boneless chicken breast halves - cut into 1 1/2 inch pieces
skewers

In a small bowl, whisk together the olive oil, vinegar, and lime juice. Season with chili powder, paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper. Place the chicken in a shallow baking dish with the sauce, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.

Preheat the grill for medium-high heat. Thread chicken onto skewers, and discard marinade.

Lightly oil the grill grate. Grill skewers for 10 to 15 minutes, or until the chicken juices run clear.

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