Look, people, it's still summer. The department stores have carried Christmas crap for weeks now, pumpkin spice everything is at the coffee shops and I've spied coats on sale at the mall.
It was 95 degrees yesterday. There's so much I wanted to do this summer that I haven't gotten to. Going to the drive-in theater, taking Napoleon to the dog beach and planning a picnic, for starters, have not been checked off the summer bucket list.
So we are savoring every ounce of summer that's left in my household, because before long, we'll be complaining about how much clothing we have to wear to take a jog or contemplating if we'll have to take a snow day. But knowing Chicagoland, that could happen tomorrow, too.
I present a perfect summer meal: chicken marinated in a perfect combination or spicy chipotle in adobo sauce paired with the tart flavor of fresh lime juice, then skewered and grilled to perfection. I paired this with homemade pico de gallo with tomatoes and peppers from my garden.
It tastes like summer, and I love it. Tim said it was the best chicken I've ever made and that he would gladly eat it again and again and again. That's a ringing endorsement if I ever heard one.
Chipotle Lime Chicken Kabob Recipe
4 medium-sized chicken breast, cut into cubes
2 limes zested and juiced
2 Tablespoons adobo sauce (from the can of peppers - look for it in the Mexican foods aisle)
2 Chipotle peppers from the can, chopped
2 Tablespoons olive oil (not extra virgin, it will burn)
1 teaspoon paprika
1 teaspoon cumin
2 minced garlic gloves
Salt and pepper to taste
Mix all the ingredients together and allow the chicken to marinate for about an hour, stirring occasionally. Skewer the pieces and preheat your grill to high.
Place the kabobs on the grill, close the lid and turn down the heat to medium. Cook for 7-12 minutes, turning as needed until they're deliciously cooked through.