We had a sweet friend gift us a beautiful charcoal grill last year. Unfortunately with our crazy travel schedule combined with the even crazier Colorado weather, we only got to enjoy it once during the summer. This year, I am determined to use it more often and we officially kicked off grilling season today with these Cilantro Lime Chicken Kebabs, sweet potato steak fries and grilled pineapple!
I walked outside just as my husband was getting the grill fired up with Kingsford charcoal and the smell instantly brought back memories of tailgating at Milwaukee Brewers baseball games with my Dad when I was young. I loved just taking it all in – the food, the people, the game, the excitement – it was absolutely magical as a child. Just thinking about it makes me want to get some Rockies tickets for this season!
While I’m on the subject of baseball, as I’m sure many of you know, opening day is right around the corner and Kingsford and Johnny Bench are getting in on the action with with their Petition to Take Back Opening Day. You see, opening day isn’t what it used to be as this year it is a lot more like opening week with games starting at several different days and times.
I love their idea of uniting our nation behind this the time honored tradition of opening day. 30 teams. 15 stadiums. One glorious afternoon!
If you agree, you can sign the petition and join the conversation on twitter by using the hashtag #TakeBackOpeningDay. If you want some fun inspiration, make sure to watch Johnny Bench’s funny anger, sadness and disgust videos as he shares his thoughts on the topic.
Whether you are ready to break out the grill for the kick-off of baseball season or just to welcome Spring, grab some Kingsford charcoal and get these kebabs to your table! You will not regret it! Here is the full recipe:
Cilantro Lime Chicken Kebabs
Makes: 4 Kebabs
2 large boneless skinless chicken breasts
1 green bell pepper
1 red bell pepper
1 medium onion
1/2 cup butter, melted
1/2 cup roughly chopped cilantro
2 cloves of garlic, crushed
1. Cube chicken breast, bell peppers and onion
2. Combine the juice and zest of one lime, butter, cilantro and garlic
3. Use a medium bowl to toss chicken, bell peppers and onions in the marinade
4. Cover bowl and refrigerate for 30 minutes (or longer if you prefer)
5. Remove bowl from fridge and skewer chicken, bell peppers and onions
6. Take your skewers out to your grill and grill until cooked through
7. Squeeze the juice of the remaining lime over your kebabs, garnish with cilantro to serve
This is a sponsored conversation written by me on behalf of Kingsford. The opinions and text are all mine.