Warmer weather calls for grilled chicken kabobs!
The tangy lime and flavorful spices make for a mouthwatering marinade that makes this shish kabobs recipe next-level delicious!
Chicken kabobs are easy to prep, don’t take long to cook, and these lime infused ones are loaded with delicious, tangy flavor!
Lime Grilled Chicken Kabobs
- Chicken kabobs grilled over a hot flame or charcoal grill are the absolutely perfect way to start the summer grilling season!
- Grilling is a tasty cooking method that produces tender, juicy chicken kabobs with sealed-in citrus flavor and a smoky char on the outside.
- Party planning is super easy with chicken kabobs! Marinate the chicken overnight while prepping other dishes! Grill your favorite healthy veggies on the side and let the grill do all the work!
Ingredients and Variations
Chicken – chicken thigh meat is extra juicy and tender and can be found already cut into evenly sized chunks for easier prep. Chunks of chicken breasts, steak, pork, or even shrimp can also be used in this recipe, simply adjust the cooking times and temps, as necessary.
Marinade – This quick marinade uses lime juice, garlic, and a dash of paprika and salt and pepper. Any oil will work, even leftover melted bacon grease (which adds a smoky flavor). Pineapple juice can be mixed with lime juice at a 1:1 ratio for a sweet and sour marinade.
Extras – Grilling vegetables will caramelize the sugars and give them a sweet smoky flavor that makes the perfect side dish without heating up the oven! Layer chicken pieces with whole mushrooms, chunks of red onions or bell peppers, or even ears of corn cut into 2” slices. Or cook the veggies separately and add them to the chicken kabobs on a platter for serving.
How to Make Grilled Chicken Kabobs
- Combine marinade ingredients and pour over prepared chicken pieces—marinade for at least an hour.
- Add chicken to skewers and grill for about 3-4 minutes per side until internal temperature reaches 165°F.
- Let rest before serving.
Tips & Tricks for Grilling Chicken Kabobs
- If using wooden skewers, soak them in water for about 20 minutes to prevent from burning on the grill.
- Be sure gas grills are preheated so the chicken gets seared on the outside, sealing in the flavorful juices.
- For best results, grill chicken kabobs over a medium-hot temperature to keep the outside from burning before the inside is fully cooked.
Serving Chicken Kabobs
Lime grilled chicken kabobs go with so many side dishes. From rice to pasta, creamy potato salad to loaded mashed potatoes, the possibilities are endless! Delicious with a fresh crisp salad, grilled watermelon or your favorite veggie! Try baked asparagus, green beans or roasted broccolini.
- Keep leftover lime grilled chicken kabobs in a covered container in the refrigerator for up to 4 days.
- Reheat in the microwave, in a baking dish in the oven, or on the stovetop in a skillet with a little water.
- Add leftover chicken to kale soup, a tangy spinach tomato chicken pasta salad, or simply add it to a creamy chicken salad sandwich.
- Freeze portions in zippered bags for up to a month and thaw in the refrigerator before using.
Lime Grilled Chicken Kabobs
- 1 pound chicken thighs
- Cut chicken thighs in half. Trim off any excess fat.
- Combine marinade ingredients and pour marinade over chicken to generously coat. Set aside to marinate at least 1 hour.
- Add chicken to skewers. Grill 3-4 minutes per side, or until they reach an internal temperature of 165°F. Allow to rest for 3-4 minutes before serving.
- Allow the chicken to marinate in the lime-infused marinade for at least 1 hour, or preferably overnight, to let the flavors penetrate and tenderize the meat.
- If using wooden skewers, soak them in water for about 30 minutes to 1 hour before threading the chicken onto them.
- Ensure your grill is preheated to medium-high heat before placing the chicken kabobs on it to sear the chicken and lock in the juices.
- To ensure the chicken is cooked through evenly, make sure the pieces are of similar size and thread them onto the skewers with some space in between, allowing heat to circulate around each piece. Rotate the kabobs occasionally to ensure all sides are cooked thoroughly.
- Leftover chicken skewers will keep in an airtight container in the refrigerator for up to 4 days and in the freezer for 1 month.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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