In anticipation of the Chiefs v. Patriots Monday night football game, they came to our house and filmed a short cooking segment with Jeff and I. Of course, Jeff had to hop on the grill and prepare these delicious honey chipotle chicken kabobs while I showed them how to make my favorite pinto beans flavored with a dark Mexican beer and a couple jalapenos served over cilantro lime rice.
This meal is idea for a cookout of for tailgating! Mix up your marinade and toss in some veggies and proteins. Thread your skewers when you get there and enjoy your company!
This low fuss recipe sure to please all your friends.
Honey Chipotle Chicken Kabobs
Honey Chipotle Chicken Kabobs
Prep
Cook
Total
An easy meal perfect for a week night or a tailgate. Crisp grilled vegetables and sweet and spicy chicken.
Ingredients
For the marinade you’re going to need:
- 1/3 cup of Honey
- ½ cup Apple Cider Vinegar or Red Wine Vinegar
- 1 cup Vegetable Oil
- Juice of half a lime
- 1 teaspoon Cumin
- ½ teaspoon of Salt
- ½ teaspoon of Pepper
- 1 teaspoon Chipotle Powder
- 3 cloves of crushed garlic
- ¼ teaspoon Red pepper flakes
- 1/2 teaspoon Oregano
- 1 pound of Chicken breast; diced in 2-inch cubes
- 1 Yellow Onion, peeled and cut in wedges
- 1 Zucchini, sliced in rounds
- 1 Yellow Squash, Sliced in rounds
- 1 cup of Cherry Tomatoes
- 1 Bell Pepper, cut into 2 inch pieces
- Sweet Peppers (optional)
- Mushrooms (optional)
Instructions
- Whisk ALL ingredients for marinade in a large bowl. Add cubed chicken pieces. Marinate for 30 minutes to 8 hours.
- Wash and chop vegetables. Toss with a little vegetable oil, salt and pepper.
- Preheat grill to 400°F.
- Drain and discard marinade from the chicken. Thread chicken and vegetables on skewers.
- Place Skewers on grill and cook for 12- 15 minutes turning as needed until chicken is fully cooked.
Courses Quick, Grill, Tailgate Approved
Quick Pinto Beans
Cilantro Lime Rice
Prep
Cook
Total
Yield 6 servings
Delicious rice with a fresh squeeze of lime juice and a pinch of salt! Pairs well with pinto beans.
Ingredients
- 2 cups of Water
- 1 cup of Basmati White Rice
- Juice of ½ a Lime
- 1/3 cup of chopped cilantro
- 1/2 tablespoon of unsalted butter
- salt (to taste)
Instructions
Prepare rice according to package.
When rice is tender, stir in butter, lime juice, cilantro, and start with half a teaspoon of salt. Add more to your liking.
Notes
** I have made the mistake of too much lime and too much salt so taste as you go and add more of whatever is missing.
UPDATE: I PREFER to use metal skewers these days they are easier to work with in my opinion. If you must use wooden skewers, make sure you soak them for at least an hour prior to tossing the on the grill to avoid burning.
Marissa is a wife to Texans Offensive Lineman #79, mother to a baby girl named Joy, a baby boy named Jeff, and a lover of food . She loves to feed people on game day and try new recipes during the week. 
