Dinner's Ready: Caribbean Chicken Kababs with Lime-Cayenne Butter

My dear Quiche Me is here at the cottage for three weeks with her kids.

We are all having a BALL!

Yesterday, we spent the day at the town playpark overlooking the lake with the docks.

Quiche Me loaned me some of her magazines including: Coastal Living.

My mouth started watering when I read this recipe.

And was delighted to realize we have all the ingredients!

So, as our hubbys come up to join us for the weekend,

this is what we will be eating tonight for dinner.

(Notify the press: I will be attempting this recipe with Quiche Me's help-it sounded too good to pass up on a beautiful summer day!)

Caribbean Chicken Kebabs with Lime-Cayenne Butter

Prep: 12 minutes

Marinate: 3 to 6 hours

Cook: 10 minutes

Ingredient List:

1/3 cup orange juice

1/4 cup soy sauce

1 teaspoon minced fresh ginger

2 garlic cloves, minced

2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch pieces

1 sweet onion, cut in to 1 1/2 pieces

2 orange or red bell peppers

1 pineapple, cubed

1 pint cherry or grape tomatoes

Lime-cayenne butter

Lime-Cayenne Butter

1/2 cup butter

1 1/2 tablespoons fresh lime juice

1/2 cayenne powder

1/2 teaspoon garlic salt

Melt butter, and stir in remaining ingredients. Makes 1/2 cup.

1. Combine first 4 ingredients in a shallow dish or large plastic zip-top bag. Add chicken and onion, stirring to cover. Refrigerate 3 to 6 hours.

2. Drain chicken and onion; discard marinade. Thread chicken, onion, and next 3 ingredients on a 10-12 inch skewers. Brush with Lime-Cayenne Butter.

3. Grill over medium heat for 8-10 minutes or until chicken is cooked through, turning and basting several times with the Lime-Cayenne Butter.

Serves 4

(...who is making this for dinner tonight...with help!)