Sweet and Smoky Chicken Skewers with cilantro-lime pesto and apple slaw
(from castro15’s recipe box)
Categories: Meals
Ingredients
- 1 Lime
- 4 Cilantro Sprigs
- 1 Granny Smith Apple
- 1/2 oz. Peanuts
- 2 Boneless Skinless Chicken Breasts
- 1 oz. Honey
- 3/4 Tbsp. Smoked Paprika
- 6 Wooden Skewers
- 6 oz. Slaw Mix
Directions
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Zest lime, halve, and juice. Mince cilantro (no need to stem). Core apple and cut into ¼" slices. Stack slices and cut into matchsticks. Coarsely chop peanuts. Rinse chicken breasts and pat dry. On a separate cutting board, slice each chicken breast lengthwise into thirds, then halve those pieces once more to create 12 long strips. Season both sides of strips with ½ tsp. salt and ¼ tsp. pepper.
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Combine half the honey (reserve remaining for slaw), paprika, and 2 tsp. olive oil in a medium mixing bowl. Stir and add chicken strips. Toss to coat. Thread two pieces of chicken onto each skewer and set aside on a plate to marinate.
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Combine remaining honey, 2 tsp. lime juice, 1 Tbsp. olive oil, and a pinch of salt and pepper in a medium mixing bowl. Add slaw mix and apple and toss to combine. Set aside to let flavors marry.
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Combine cilantro, chopped peanuts, 1 tsp. lime zest (reserve a pinch for garnish), 1 tsp. lime juice, and 2 Tbsp. olive oil in a small mixing bowl.
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Heat a grill pan or outdoor grill over medium-high heat. Add chicken skewers to hot grill and cook until well-charred and chicken reaches a minimum internal temperature of 165 degrees, 3-4 minutes per side.
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Place a serving of apple slaw on a plate with chicken skewers in front. Top skewers with cilantro-lime pesto or serve on side. Garnish with reserved lime zest.