1⁄2 cup chopped fresh mint
4 Tablespoons fresh lime juice (2 to 3 limes)
2 Tablespoons extra-virgin olive oil
1.5 ounces white rum
2 teaspoons honey
1⁄2 teaspoon salt, divided
1⁄4 teaspoon black pepper
11⁄2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
2 large onions (white, yellow or red)
Preheat grill to medium-high heat.
Combine mint, lime juice, rum, honey, ¼ teaspoon salt, and pepper in a small food processor. Pulse for 10 to 15 seconds. Or whisk mixture well in a small bowl. Reserve a couple of tablespoons for serving; pour the rest in a medium bowl. Add chicken pieces and toss to coat. Let stand for 20 minutes.
Cut the ends off the onions; peel off the thin, papery outer skin. Cut onions in half along the equator. Cut each half in half again; you’ll have 16 quarters.
Thread onions and chicken onto separate skewers. Grill the chicken for about 8 minutes. Turn and brush with the remaining marinade and grill about 8 minutes more, or until the internal temperature reaches 165 degrees F. Grill the onions, turning occasionally and until slightly charred, about 4 minutes per side.
Sprinkle the chicken and onions with the remaining 1/4 teaspoon salt and drizzle with the reserved 2 tablespoons marinade. Serve with a whole grain and a salad.