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- 1.5 pounds boneless, skinless chicken breasts - 3 tablespoons olive oil - Juice of 2 limes - Zest of 1 lime - 2 teaspoons chili powder - 1 teaspoon cumin - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 red bell pepper, cut into 1-inch pieces - 1 yellow bell pepper, cut into 1-inch pieces - 1 medium red onion, cut into 1-inch pieces - Skewers (wooden or metal) To make these kabobs burst with flavor, I use fresh ingredients. Boneless, skinless chicken breasts work best. They soak up the marinade well. I cut them into 1-inch cubes for even cooking. For the marinade, I blend olive oil, lime juice, and zest. The lime gives a fresh kick. I add spices like chili powder and cumin for warmth. Garlic powder and onion powder add depth. Smoked paprika gives a nice smoky note. I season with salt and pepper to taste. Colorful peppers make the kabobs fun. I use red and yellow bell peppers. They add sweetness and crunch. A red onion brings a nice bite. The skewers hold everything together, making them easy to grill. Using fresh ingredients enhances the taste. You can also switch up the veggies or spices to fit your taste. Enjoy the vibrant flavors of these kabobs that are perfect for any meal! {{ingredient_image_1}} - In a large bowl, combine olive oil, lime juice, lime zest, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix until smooth. - Add the chicken cubes to the marinade. Make sure each piece gets a good coat. Cover the bowl and refrigerate for at least 30 minutes. For more flavor, let it sit for up to 2 hours. - Soak wooden skewers in water for at least 30 minutes. This helps prevent burning while grilling. - Preheat your grill to medium-high heat. - Thread the marinated chicken onto the skewers. Alternate with pieces of red and yellow bell peppers and red onion. - Place the kabobs on the grill once it’s hot. Grill for about 10-12 minutes. Turn them every few minutes. The chicken should reach 165°F (75°C) for safe eating. - Once done, remove the kabobs from the grill. Let them rest for a few minutes before serving. To get the best flavor from your kabobs, marinate the chicken for at least 30 minutes. If you have time, try marinating for up to 2 hours. This longer time adds depth to the taste. For spice lovers, add some cayenne pepper or red pepper flakes to kick it up a notch. You can also use a mild chili powder for less heat. For nice grill marks, preheat your grill to medium-high heat. This helps the chicken sear quickly. When you place the kabobs on the grill, don’t move them around too much. Let them sit for a few minutes to create those beautiful marks. Aim for a grill temperature of about 375°F to 400°F. This keeps the chicken juicy and flavorful. When serving, garnish the kabobs with lime wedges and fresh cilantro. This adds color and bright flavor to your dish. Serve them on a large platter for a stunning presentation. Pair with cilantro lime rice or a fresh salad for a complete meal. These sides balance the spicy flavors of the kabobs perfectly. Pro Tips Marinate for Maximum Flavor: Allow the chicken to marinate for at least 2 hours, or overnight if possible, to fully absorb the chili lime flavors. Vegetable Variety: Feel free to add other vegetables like zucchini, mushrooms, or cherry tomatoes for added color and taste. Check for Doneness: Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F (75°C) for safe eating. Resting Time: Let the kabobs rest for a few minutes after grilling to allow juices to redistribute, ensuring tender and juicy chicken. {{image_2}} You can switch from chicken to shrimp or beef. Shrimp cooks fast and adds a sweet taste. Just marinate it like chicken. Beef offers a hearty bite. Use cuts like sirloin or tenderloin. For a vegetarian option, try tofu. Firm tofu works best. Press it to remove water, then cube it. Marinate just like the chicken. Grilling gives it a nice texture. You can mix up the flavors with different marinades. Try a citrus marinade with orange juice. This adds a sweet twist. Or use a teriyaki sauce for an Asian flair. BBQ sauce gives a smoky taste. Each option brings a new flavor profile to your kabobs. Add colorful veggies for a fresh look. Zucchini and mushrooms are great choices. They grill well and soak up flavors. Cherry tomatoes add a burst of juice. Mixing in a variety of vegetables makes your kabobs pop on the plate. This not only makes them tasty but also fun to eat! Store your leftover kabobs in an airtight container. Keep them in the fridge. They stay fresh for up to three days. If you want to freeze them, wrap each kabob tightly in plastic wrap. Place them in a freezer bag. You can freeze them for up to three months. When reheating kabobs, use the oven for the best taste. Preheat your oven to 350°F (175°C). Place kabobs on a baking sheet. Heat for about 10 minutes, or until warm. Avoid using the microwave as it can dry out the chicken. If you must use the microwave, cover the kabobs with a damp paper towel. This helps keep them moist. You can prep your kabobs in advance for easy meals. Simply marinate the chicken and cut the veggies ahead of time. Store them separately in the fridge for up to a day. When ready to cook, just assemble the kabobs and grill. For quick meals, freeze the marinade in ice cube trays. You can pop out a cube whenever you want to marinate chicken quickly. I recommend marinating chicken for at least 30 minutes. This time lets the chicken soak up all the great flavors. For even better taste, try marinating for 2 hours. The longer the chicken sits in the marinade, the more intense the flavors become. Grilling is the best way to cook chicken kabobs. It gives them a nice smoky flavor and beautiful grill marks. You can also bake them in the oven if grilling isn’t an option. Just set your oven to 400°F (200°C) and cook for about 20-25 minutes. To know if your kabobs are done, check the internal temperature. It should reach 165°F (75°C). If you don’t have a thermometer, look for clear juices running from the chicken, and ensure it’s not pink inside. The chicken should look white and firm when it's cooked properly. In this article, we explored making tasty chicken kabobs. We discussed the key ingredients, including chicken breasts, spices, and fresh veggies. You learned how to marinate your chicken and prepare your skewers for grilling. We shared tips for perfect grilling and creative serving ideas. Now, you can customize flavors with different proteins and fun veggies. Enjoy your delicious kabobs and impress your friends at the next meal!

Chili Lime Grilled Chicken Kabobs

Delicious grilled chicken kabobs marinated in a zesty chili lime mixture, perfect for summer barbecues.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 300 kcal

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
  • 3 tablespoons olive oil
  • 2 limes Juice
  • 1 lime Zest
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • to taste Salt and pepper
  • 1 red bell pepper cut into 1-inch pieces
  • 1 yellow bell pepper cut into 1-inch pieces
  • 1 medium red onion cut into 1-inch pieces
  • Skewers (wooden or metal)

Instructions
 

  • In a large bowl, combine the olive oil, lime juice, lime zest, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. Whisk together until well blended.
  • Add the chicken cubes to the marinade, ensuring all pieces are coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
  • If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.
  • Preheat the grill to medium-high heat.
  • Thread the marinated chicken, red and yellow bell peppers, and red onion onto the skewers, alternating between chicken and vegetables.
  • Once the grill is hot, place the kabobs on the grill and cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks. The internal temperature should reach 165°F (75°C).
  • Remove the kabobs from the grill and let them rest for a few minutes before serving.

Notes

Serve the kabobs on a large platter, garnished with lime wedges and chopped fresh cilantro for a pop of color. Pair with a side of cilantro lime rice for a complete meal.
Keyword chicken, chili lime, grilled, kabobs