Ingredients:

• ½ cup coarsely chopped fresh mint, plus more for garnish
• 3 tablespoons lime juice
• 2 tablespoons extra-virgin olive oil

• 2 tablespoons white rum
• 2 teaspoons agave syrup
• ½ teaspoon salt, divided
• ¼ teaspoon ground pepper
• 1½ pounds boneless, skinless chicken breast, trimmed and cut into 1-inch pieces
• 2 medium red onions
• Lime wedges for serving

Directions:

1. Preheat grill to medium-high.
2. Combine mint, lime juice, oil, rum, agave, ¼ teaspoon salt and pepper in a mini food processor. Pulse until well incorporated, about 15 seconds. Reserve 2 tablespoons for serving; pour the rest into a medium bowl. Add chicken and toss to coat. Let stand for 10 minutes.
3. Cut onions into 1-inch rounds, then into quarters. Thread the onions and chicken onto separate skewers. (Save the leftover marinade.)
4. Grill the chicken for 8 minutes. Turn and brush with the leftover marinade and grill until an instant-read thermometer inserted into the thickest part registers 165°F, about 8 minutes more. Grill the onions, turning occasionally, until slightly charred, about 4 minutes per side.
5. Sprinkle the chicken and onions with the remaining ¼ teaspoon salt and drizzle with the reserved 2 tablespoons marinade. Serve with lime wedges and more mint, if desired.