Mojito-Marinated Chicken Kebabs


  • 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.

Nutrition Facts:

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



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