Before I start this post, I want to give a full disclaimer: I did not create this recipe. I haven’t even altered the version I found in the slightest.  This recipe is too good for alterations!  I personally hate it when I find a recipe that someone claims to be their own but that I know I have seen elsewhere, with exactly the same ingredients and methods.  Shame on those people!  It’s one thing to make a recipe and take pictures of it yourself, but regardless, if you got it from someone else, give them credit!

With that said, I want to give full and proper credit to Ashley of Kitchen Meets Girl, the creator of Honey Lime Chicken Skewers. (I haven’t even changed the name–why mess with perfection?)  This recipe is amazing and delightful, and she deserves all the credit for it!  I will say that I do get credit for the multitude of pictures you’re about to see.  I adore this meal and I had lots of fun photographing it with my artsy sister’s help. 😀  Now, onto the recipe…

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Spring has finally…finally!!…sprung in southeast Michigan.  We think. It’s hard to tell, since we just had another 3 inches of snow on Tuesday morning.  A snowfall which, by the way, finally put us over the top to lay claim to the Worst Winter Ever in Metro Detroit.  As much as I have been ready for spring for a long while now, I must admit, I feel a lot of satisfaction knowing that, for all the misery I endured running this winter, I can at least say, for now and forever more, that I trained for my first marathon in the worst winter Metro Detroit has ever seen. 😉   However, now that we hit the record–I am totally over winter. For real, dude.

After the freak, record-breaking snowfall on Tuesday (it was over 70 degrees just last Saturday when I ran my marathon!), we hit the upper 50s on Thursday and Friday.  Such joy!  It felt so good to get to the 50s that JJ and I went for the first official bike-ride of the season on Thursday evening.  Since I’m recuperating from a marathon, this was a perfect cross-training exercise.  And the sunset was beautiful!

We were so excited to see the winter wheat coming up.

It’s so green!  We’d actually forgotten what green looked like. 😉

With the advent of spring-like weather, I was itching to finally use our grill…I’ve missed it so!  We don’t have a lot of luck with grills in our house (I backed over the first one with my car, and my husband exploded the second one, but we don’t talk about it. Ever.), and we ended up buying a new one last year. It’s pretty sweet, and worked great all last summer, but it has spent a long, hard winter under its cover.  Usually, we’ll grill a couple of times during the winter, but this winter, it absolutely wasn’t an option.  The grill was covered in snow from pretty much December 1-April 1. 😛

So tonight, we uncovered old Mr. Char-Broil and fired him up to make one of my favorite grilling recipes–perhaps the favorite–of all time…

Those are Honey Lime Chicken Skewers, and they are awesome!   They have some sweet, some tart, some kick…oh, I could talk about them forever.  I found them on Ashley’s site, as mentioned above, and once I made them, I couldn’t stop making them.  We had them a lot last summer.  (And actually, all of these pictures are from back then.)

The ingredient list isn’t too difficult.

This was our first time using siracha, and we quickly discovered that we are fans!  My husband and Jamie moreso than me (I’m not into a lot of hot stuff…a little goes a long way for me), but it definitely has a nice flavor to go with that big kick.  Use just a little if you don’t like spicy, or eliminate it completely if you need to.  Same goes with the red pepper flakes, but I personally think both really make this recipe what it is.

It’s a super-simple recipe.  First, mix together all the ingredients but the chicken.

Then, marinate the chicken breast in that for an hour or so.  While you’re marinating, if you’re using wooden skewers, you can prepare them by soaking them in water for 10 minutes or so to ensure they don’t catch on fire while you’re grilling.

There, that’s what I add to the recipe. I read that on the back of the bag of wooden skewers. 😉   After you marinate both your chicken and your skewers, thread the chicken onto the skewers.

I like to alternate them with onions and green peppers cut into 1-inch chunks.  Because I like both of those vegetables, and I love the fact that it makes for a beautiful green and white combination!

After that, just grill them until they’re done.

The above picture was taken when I had doubled (or maybe even tripled) the recipe for a family party.  Once done, they’re beautiful and delicious.

My little sister happened to be in attendance at this particular family gathering, and when she saw me putting the food on the plate and taking a picture, she offered a few suggestions.  She’s the same person who created my awesome logo, so I completely trust her judgement when it comes to anything artsy.  She told me my food placement was boring, ha ha!  “Angles are interesting!” she insisted as she completely reorganized my skewers.  And she was right!

That’s her lovely hand above. 😉

When we were done taking about 100 pictures, I was actually able to eat!  I served the skewers with a simple salad and some coconut rice (a delicious recipe I’ll share another day).

It’s actually very point-friendly…if you divide it into 5 servings, it’s only 4 points!  If you divide it into 4 servings, it’s 6 points, and definitely worth every point.  I like to remove everything from the skewers, mix it all together with the rice, and then dig in!

This is such an amazing recipe.  If you like chicken, lime, honey, and spice…go make this! You will thank me! (But make sure you thank Ashley, too!)  Thanks so much for reading! 

Honey Lime Chicken Skewers

Ingredients

3 tablespoons Soy Sauce
2 tablespoons Honey
1 tablespoon Vegetable Oil
1 Lime, juiced
2 Garlic Cloves (minced)
1-2 teaspoon Siracha Sauce
1 tsp Crushed Red Pepper Flakes
2 tablespoon Cilantro
16 zo Boneless Skinless Chicken Breasts (cut into 1-inch chunks)
White Onion, cut into 1-inch pieces
Green Pepper, cut into 1-inch pieces

Directions

In a small bowl, combine all ingredients, through the cilantro. Mix thoroughly.  Pour marinade over chicken breasts and turn to coat. Cover and allow to marinate for at least 1 hour.

Thread chicken pieces onto skewers, alternating with onions and green peppers, if desired.  Grill on medium high heat for 6 to 8 minutes per side, until juices run clear.

Splitting it into 4 servings is 6 points per serving.  If you get 5 servings out of it, it’s 4 points per serving.