Beach dinner #1 – marinated chicken + cherry tomatoes + red and green peppers + mushrooms + onion
Well yesterday, it was our turn to make dinner at the beach. We made some kickin’ chicken kabobs in a chili-lime marinade along with veggie kabobs. The following makes enough marinade for enough chicken for four. I doubled it for the 7 of us.
- 3 tablespoons olive oil
- 1 1/2 tablespoons red wine vinegar
- 1 lime, juiced
- 1 teaspoon chili powder
- 1 tablespoon sriracha chili-garlic sauce
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper to taste
Mix all the ingredients together then add chicken cut up into skewer sized pieces (~1 breast per person). You could probably get away with marinading for a couple hours, but the longer the better. Meanwhile put your wooden skewers in a pan of water. I’m not sure why you’re supposed to do this, but I’ve seen it in many places. Must be something to do with keeping them from burning on the grill. Just before you get ready to cook them load up the skewers.
You can serve these by themselves or with vegetable kabobs. We made vegetable kabobs of onions, red and green peppers, cherry tomatoes, and mushrooms. I cut them up and tossed with some olive oil, vinegar, and salt and pepper.
When your kabobs are ready cut throw them on your preheated grill. Put the chicken on the middle where its hottest and the vegetables on the periphery. Doing it this way they should both be done about the same time.