Ok, Memorial Day has snuck up on us, and too fast, don’t you think? With all the grilling of meats, BBQ’s and family time, I wanted to share this recipe for delicious chicken kabobs.
These grilled chicken kabobs are made with some of our favorite ingredients, and they will burst with refreshing flavors in every bite. The peppery-sweet ginger, along with the tang from lime juice, and fresh cilantro are the key ingredients to this delicious kabob. The chicken is guaranteed to be moist, tender and succulent. We marinated chicken pieces into a mixture of fresh cilantro, freshly grated ginger, lime juice and honey for up to 4 hours. Then thread the skewers and grilled them.
Last year, I made these ginger-lime chicken kabobs for our July 4th barbecue, and everyone said it was the best chicken kabobs they have ever tasted! So I am making them again for this Memorial Day weekend.
These chicken kabobs are very easy to prepare. I decided to marinate chicken pieces in the morning, allowing the marinade to do its magic. Then I assembled the kabobs right before they went to the grill.
Then I added some color to these kabobs by adding some red grape tomatoes and green peppers, just enough to get some fresh vegetables to grill along with the chicken. There was enough for everyone to have a kabob or two; even the little ones enjoyed them!
The combination of all these flavors worked so well together. I never imagined that cilantro would work with the ginger and the lime, but they did! Making the chicken very tasty, keeping it moist and juicy. Best of all, grilling the kabobs took less than 10 minutes.
Grilled Ginger-Lime Chicken Kabobs
- 4 boneless skinless chicken breasts- cut into about 2 inch pieces
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/8 tsp. cayenne pepper
- 1/4 cup chopped fresh cilantro
- 2 tsp. lime zest
- 1/2 cup lime juice
- 3 Tbsp. honey
- 2 Tbsp. grated fresh ginger
- 2 Tbsp. extra virgin olive oil
- 1 pint grape tomatoes
- 1 green pepper- cleaned, chopped into 1 inch pieces
- cooking spray
- 12 inch skewers
Rinse, drain and place all chicken pieces into a large zip lock plastic bag.
For the marinade, in a medium bowl, whisk together the next 9 ingredients. Pour over the chicken into the plastic bag. Seal the bag and turn a few times to coat the chicken. Place the bag in a shallow dish. Marinate in refrigerator for 1 to 4 hours. Turning occasionally.
When ready to make the kabobs. Begin to thread kabobs with the chicken first onto a skewer, then add a green pepper and then a grape tomato. Repeat 1 more time, and finish with chicken on top. You should have at least 3 pieces of chicken per skewer. Continue to thread all the skewers. Place each skewer onto a platter. If you have any grape tomatoes left, add them as the tops to some of the skewers.
When all kabobs are ready, take the remaining marinade in the bag and pour it over the kabobs.
Heat grill to medium heat. Spray gas or charcoal grill with cooking oil.
Grill kabobs with cover closed for about 3 to 4 minutes, brush once with some of the marinade. Then discard the rest of the marinade.
Turn kabobs over and grill for another 3 to 4 minutes, or until chicken is fully cooked. Remove and let stand for a few minutes before serving, allowing metal skewers to cool down to handle. Serve warm.
Yields: 12 chicken kabobs
Wishing everyone a safe and warm Memorial Day weekend! We look forward to sharing more exciting recipes with you in the next coming months!
Take care and thanks for stopping by!
Warmly, Anna and Liz