- ½ cup coarsely chopped fresh mint, plus more for garnish
- 3T fresh lime juice
- 2T extra-virgin olive oil
- 2T white rum
- 2 tsp agave syrup
- ½ tsp sea salt, divided
- ¼ tsp fresh ground pepper
- 1 ½ pounds boneless, skinless organic chicken breast, trimmed and cut into 1-inch pieces
- 2 medium red onions
- Lime wedges for serving
Step 1 Preheat grill to medium-high.
Step 2 Combine mint, lime juice, oil, rum, agave, 1/4 teaspoon salt and pepper in a mini food processor. Pulse until well incorporated, about 15 seconds. Reserve 2 tablespoons for serving; pour the rest into a medium bowl. Add chicken and toss to coat. Let stand for 10 minutes.
Step 3 Cut onions into 1-inch rounds, then into quarters. Thread the onions and chicken onto separate skewers. (Save the leftover marinade.)
Step 4 Grill the chicken for 8 minutes. Turn and brush with the leftover marinade and grill until an instant-read thermometer inserted into the thickest part registers 165 degrees F, about 8 minutes more. Grill the onions, turning occasionally, until slightly charred, about 4 minutes per side.
Step 5 Sprinkle the chicken and onions with the remaining 1/4 teaspoon salt and drizzle with the reserved 2 tablespoons marinade. Serve with lime wedges and more mint, if desired. Makes 4 skewers.
Serving Size: 1 1/2 cups Per Serving: 324 calories, 12g fat, 2g sat fat, 24mg chol, 373mg sodium, 10g carbohydrates, 2g fiber, 5g sugar, 39g protein