Barbeque Chicken with Corn on Cob
To make the marination for chicken you’ll need:
1 tbsp. lime juice
1 tsp. chili powder
1/2 tsp. cumin
2 tbsp. lime zest
Mix the for mentioned and add them in a zip lock bag, toss in the chicken and leave it for 30 minutes to 8 hours. Grill the chicken and corn on the cob and brush some olive oil on them. Remove when done. Serve with a lime wedge and rub chili and lime on the corn. Add a chunk of fresh butter on chicken and corn if you like.
Grill Chicken and Vegetables in Foil
You can grill carrots, corn, bell pepper, and any other vegetables you like with the chicken. Marinate the chicken with some fresh garlic, lime juice, salt, and paprika for 30 minutes. Remove the chicken and discard the marinade. Combine chicken and vegetables and add them in a foil. Drizzle some olive oil on top and add some more salt if you like. Grill for 10-20 minutes until the chicken and vegetables are thoroughly cooked inside the foil.
Chicken and Pineapple Skewers
To make chicken and pineapple skewers, put marinated square chicken pieces, pineapples, peppers, and onions on skewers. Season with salt and pepper when assembled. Grill the skewers while turning them occasionally and brushing with some olive oil. Serve with grilled tomatoes, broccoli, tortillas, or dinner rolls.
Chili-Lime Grilled Chicken
Mix the following to make a chili-lime marinade for 2 chicken breasts:
1 tsp. onion powder
1tsp. garlic powder
1tsp. salt
1tbsp. apple cider vinegar
½ tsp. black pepper
2 tbsp. lime juice
Marinate the chicken with a mixture of all the above-written ingredients and let it sit for 1-8 hours. On a preheated grill, grill the chicken only for 6-8 minutes on each side. Serve hot with a lime wedge.
California Grilled Chicken
California grilled chicken is the perfect keto-recipe for the days when you want to eat a fancy dish that is super easy. The grilled chicken breast is served with a medium layer of melted mozzarella, avocado, tomato, and fresh basil on top and half a lime.
