The peppery-sweet ginger, along with the tang from lime juice, and fresh cilantro are the key ingredients to this delicious kabob.  The chicken always turns out moist, tender, and very tasty!

Last year, I made these grilled ginger-lime chicken kabobs on July 4th and everyone said it was the best chicken kabobs they have ever tasted!

So I am making them again for this weekend and thought it was a good idea to revive this recipe from our archives.

These grilled ginger-lime 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.

We marinated chicken pieces in a mixture of fresh cilantro, freshly grated ginger, lime juice, and honey for up to 4 hours.  Then thread the skewers and grilled them.

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; everyone enjoyed them very much, even the little ones enjoyed them too!

The combination of all these flavors worked so well together.  I never imagined that cilantro would work with the ginger and the lime, but it did!

Making the chicken very tasty, keeping it moist and juicy.

Best of all, grilling the kabobs took less than 10 minutes.  So easy, and making dinner was a breeze!

Enjoy!

*You can follow along below, or jump down to the bottom of this post for our full recipe card!

Ingredients for 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

1.  Rinse, drain, and place all chicken pieces into a large zip-lock plastic bag.

2.  For the marinade, in a medium bowl, whisk together the next 9 ingredients.  Pour 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 the refrigerator for 1 to 4 hours.  Turning occasionally.

3.  When ready to make the kabobs. Begin to thread the skewers with the chicken goes on first, then add 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.

4.  When all kabobs are ready,  take the remaining marinade in the bag and pour it over the kabobs.

5.  Heat grill to medium heat.  Spray gas or charcoal grill with cooking oil.
Grill kabobs with the cover closed for about 3 to 4 minutes, and brush once with some of the marinades.  Then discard the rest of the marinade.

6.  Turn kabobs over and grill for another 3 to 4 minutes, or until the chicken is fully cooked.  Remove and let stand for a few minutes before serving, allowing metal skewers to cool down to handle.  Serve warm.

Also, serve them with a drizzle of our Authentic Tzatziki Sauce, …it’s the best! 

Yields: 12 chicken kabobs

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