Categories: Grilling

Ingredients

• 1/2 cup coarsely chopped fresh mint, plus more for garnish
• 3 tbsp. lime juice
• 2 tbsp. olive oil
• 2 tbsp. white rum
• 2 tsp agave syrup
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 1 1/2 lbs. chicken breast, trimmed and cut into 1-inch pieces
• 2 medium red onions
• Lime wedges for serving

Directions

1. Preheat grill to medium-high.

2. Combine mint, lime juice, oil, rum, agave, 1/4 tsp salt and pepper in a mini food processor. Pulse until well incorporated, about 15 seconds. Reserve 2 tbsp. for serving; pour the rest into a medium bowl. Add chicken and toss to coat. Let stand for 10 minutes.

3. Cut onions into 1-inch rounds, then into quarters. Thread the onions and chicken onto separate skewers.

4. Grill the chicken for 8 minutes. Turn and brush with the leftover marinade and grill until cooked through, about 8 minutes more. Grill the onions, turning occasionally, until slightly charred, about 4 minutes per side.

5. Sprinkle the chicken and onions with the remaining 1/4 tsp salt and drizzle with the reserved 2 tbsp. marinade. Serve with lime wedges and more mint.

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