By Spring game Saturday. The freshman QB went 14-of-21 for a hundred and ninety-two yards and two touchdowns in the first half before I pulled him to let the sophomore play the second half. The stands were maybe three hundred people — parents, siblings, fans who show up for spring games, which is a specific subset of football people who are deeply invested. My wife was there with the kids. Diego stood by the fence on the far end zone and watched every snap with the attention of a ten-year-old who is cataloguing information.
Afterward we had a family lunch at the park near the school — I grilled chicken skewers marinated in green chile and lime, Lisa made a big bowl of corn and black bean salad, I brought out a tray of guacamole. It was a warm April Saturday, the sky clear, the mountains visible on the western horizon, the whole family in lawn chairs eating with plastic forks. The kind of afternoon where you're not doing anything significant and you know while it's happening that this is a good day. You get those sometimes. You notice them when they're happening, which is the trick.
Called my mother that evening. She asked about the spring game. I told her about the quarterback. She asked about Diego. I said he watched the whole thing from the fence. She said, "He'll be a good one." I didn't say anything to that. She didn't need me to. Hector got on the phone briefly and said, "How's the quarterback?" I said he's good. He said, "Better than you were at that age?" I said yes. He said, "Good. You need better."
Spring is done. Summer starts now. I'm ready for it.
That’s the recipe right there—the green chile lime chicken skewers I grilled at the park after the spring game. Nothing complicated. You marinate them in the morning, throw them on the grill when everyone’s hungry, and they disappear in about ten minutes. Diego ate four of them standing by the cooler, still thinking about the quarterback.
Green Chile Lime Grilled Chicken Skewers
Prep Time: 20 minutes (plus 2 hours marinating) | Cook Time: 12 minutes | Total Time: 2 hours 32 minutes | Servings: 6
Ingredients
- 2 pounds boneless, skinless chicken thighs, cut into 1-1/2 inch pieces
- 3 tablespoons olive oil
- 3 tablespoons fresh lime juice (about 2 limes)
- 2 cloves garlic, minced
- 2 tablespoons chopped roasted green chiles (fresh or canned)
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh basil, chopped
- 1 tablespoon honey
- Lime wedges, for serving
- 8-10 wooden or metal skewers
Instructions
- Make the marinade. In a medium bowl, whisk together olive oil, lime juice, garlic, green chiles, cumin, smoked paprika, salt, pepper, basil, and honey until combined.
- Marinate the chicken. Add the chicken pieces to the bowl and toss to coat. Cover and refrigerate for at least 2 hours, or up to 8 hours. If using wooden skewers, soak them in water for 30 minutes before grilling.
- Thread the skewers. Remove chicken from the marinade and thread onto skewers, leaving a small space between each piece for even cooking.
- Preheat the grill. Heat a grill or grill pan to medium-high heat, about 400—425 degrees. Lightly oil the grates.
- Grill the skewers. Place skewers on the grill and cook for 5-6 minutes per side, turning once, until the chicken is charred in spots and cooked through to an internal temperature of 165 degrees.
- Rest and serve. Remove from the grill and let rest for 3-4 minutes. Squeeze fresh lime wedges over the top and serve immediately.
Nutrition (per serving)
Calories: 245 | Protein: 30g | Fat: 12g | Carbs: 4g | Fiber: 0g | Sodium: 320mg