With grilling, you use a direct flame, cooking quickly. When you BBQ, you use an indirect or low flame, cooking very slowly. And of course, there are different types of grills. The two most common are charcoal and gas grills. I use gas, but I’ll look for recipes for both methods. For a pig roast, an open flame or pit is the way to go, but I’ll stick with grilling or BBQ recipes for now.
Oh, and enjoy!
- 2 pounds boneless skinless chicken breasts in 1-inch chunks
- 2 chipotle peppers, minced
- 1/2 cup olive oil
- 1/4 cup fresh lime juice
- 2 tablespoons soy sauce
- 2 tablespoons good-quality honey
- 4 cloves garlic, crushed
- Salt and pepper to taste
- 24 (10- to 12-inch) wooden skewers
- 2 limes, wedged
- 2 lemons, wedged
Soak wooden skewers in water for at least one hour before adding the chicken to the skewers.
Whisk together olive oil, lime juice, soy sauce, honey, garlic, salt and pepper until well blended to make a marinade.
Put chicken into a large resealable plastic bag with marinade and refrigerate, turning the bag occasionally, for three hours, or overnight.
Skewer chicken on skewers. (Discard any remaining marinade and wrap the end of each wooden skewer with a bit of aluminum foil so they don’t burn.)
Preheat grill to 375 degrees F (a medium-hot fire).
Grill chicken until just cooked through and slightly charred, turning often, about eight minutes.
Remove from heat and serve with fresh lime and lemon wedges.