These are amazingly fast and easy – just remember to marinate at least a couple of hours ahead of time! Since our grill was under four feet of snow, I broiled them in the oven instead of grilled, and they still tasted great. These got two thumbs up from my whole fam. I paired ’em with an easy Mexican Style Quinoa Salad (recipe linked here). So good, so good!
Honey-Lime Grilled Chicken Skewers
14 Chicken Tenderloins
1/2 c . Honey
1 Lime zest and juice
Whisk together the honey, lime zest and juice in a small bowl until smooth.
Add the chicken to a resealable plastic bag and add the honey mixture; then seal the bag and refrigerate for at least 2 hours.
Remove from the refrigerator and discard the marinade.
If using wooden skewers, soak them in hot water for 5-10 minutes so that they don’t burn upon grilling. (If using metal skewers, you can skip this step.)
Thread each tenderloin on the skewer and grill the chicken approximately 3-4 minutes per side or until the minimum internal temperature of 165 degrees is reached.
*Tip: Cut some limes in half, grill them for a minute or two; then squeeze them on top of the chicken.