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Friday, May 15, 2015

Tangy Chicken Kabobs with Grilled Pineapple-Lime Rice

It's summer, time for backyard grilling. Grilling imparts a particularly hearty flavor to food as it bastes in its own juices and absorbs the smoke from the juices hitting the charcoal briquettes or gas-grill rocks. This recipe combine the heartiness of a chicken dinner with the light tropical flavors of the outdoors with a touch of zest thrown in for good measure.


       Tangy Chicken Kabobs with Grilled Pineapple-Lime Rice


Tangy Chicken Kabobs

2# Marinated chicken breast, cut into 2# cubes (See marinade recipe below)
1# thick sliced apple smoked bacon, cut into 2" strips
1 can Mandarin oranges
1 red onion, peeled and diced into 2" squares
1 red pepper, seeded and diced into 2" squares

Skewer Chicken. If using long metal skewers, oil first. If using long wooden skewers, soak in water 1 hour prior to use. Order is not important, but do have 2 pieces of bacon on each side of chicken. Layer with onion, red pepper and Mandarin oranges. 4 pieces of chicken per skewer makes a good portion, or 2 pieces per skewer if you want crossed skewers on plate as a presentation.

Pre-heat grill to Medium-high, about 350 degrees. Oil grill before using. Lay kabobs on oiled grill. Cook for 10-15 minutes, turning so all sides cook evenly. Chicken is done when juices run clear.


Chicken marinade

1/4 cup apple cider vinegar
Juice from 1 lime
1 tablespoon Mandarin orange juice
1 tablespoon pineapple juice
1 garlic clove, crushed but intact
1 tablespoon fresh rosemary, finely chopped
1/2 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon black pepper

Mix all ingredients. Place whole chicken breasts in large Ziploc bag. Add marinade. Shake well to evenly coat chicken. Refrigerate 2 hours (Overnight is best). Discard garlic clove before grilling.


Grilled Pineapple-Lime Rice

2 cups water
1 cup long grain rice
1 tablespoon butter
1 tablespoon lime zest
2 tablespoons lime juice
1/2 cup chopped, grilled pineapple
1/4 teaspoon salt

Grill 2 pineapple rings or slices of fresh pineapple. On Medium-high heat, bring water to a boil. Add butter and rice. Add lime zest, lime juice, and salt. Reduce to simmer and cover. Cook for approximately 20 minutes. When done, add chopped grilled pineapple.

Serve rice with Chicken Kabobs for a full meal.