Spring break has passed and we’re already starting to think about summer we came up with a delicious, citrus-filled recipe to bring the tropics home. We’re calling it “Tropical Summer Skewers” and it uses a marinade consisting of Honest Tea’s Mango White Tea, lime juice, oils and spices (If you’re a vegetarian, replace the chicken with portabella mushrooms).
The result is a deliciously bright flavor infused in the chicken which pairs perfectly with the seasonal summer fruit. Make sure to marinate your chicken at least two hours (although you can go up to 8 hours—the longer, the better!). The chicken skewers can be cooked on an outside grill, or inside using a grill pan. Serve with wild rice or mixed quinoa, and grilled asparagus or tomatoes for a complete meal.
1 cup of Honest Tea’s Mango White Tea, shaken well
Juice of 1 lime
2 Tbsp olive oil
1 clove of garlic, crushed
Salt and pepper to taste
1 ½ pounds boneless, skinless chicken breasts cut into 1 ½-2 inch pieces
Pineapple chunks (enough for 4 per skewer)
Wooden or bamboo skewers (pre-soaked in water for at least 30 mins before using)
Using a blender, mix together the mango tea, lime juice, olive oil, and garlic—it is important for it to be thoroughly combined. Pour the mixture into a zip-top bag or baking dish large enough to hold all the ingredients.
Season the chicken chunks lightly with salt and pepper, then add to the marinade. Stir to coat the chicken, then close the bag or cover the dish with plastic wrap or foil.
Chill at least two hours, or overnight.
Thread chicken and pineapple on skewers, alternating each. Approximately 3-4 pieces of chicken and pineapple should fit on each skewer.
Grill on med-high heat (8 – 10 minutes, rotating at the half-way point) .
Check chicken for doneness (meat should be free of any pink, and register 165 degrees Fahrenheit.).
Serve skewers on a bed of rice or quinoa with veggies on the side. Enjoy!