It’s officially grill season!
I love when the weather breaks, because it means I go off-duty as head chef and Russell fires up the grill and takes over. I’m not really that good with open flames.
Our Sunday Dinner this weekend was a little late…we spent the day outside in the dirt, prepping the garden and planting. And then we ate in front of the TV and didn’t move for two hours after, ha. I’ll be thankful for my desk job for the next week, I’m sure.
We tend to eat a lot of chicken in the summer, as it’s one of the easiest things to flavor and grill. But I also have a tendency to make the same BBQ chicken over and over again, and today I wanted something a little different. Chili lime chicken kabobs turned out to be the winner (winner…chicken…dinner…sorry, not sorry).
Chili Lime Chicken Kabobs
- three boneless, skinless chicken breasts
- 3 tbsp olive oil
- 3 tbsp lime juice (you can use fresh limes, but I had the little green bottle of lime juice so I used it instead)
- 1 tbsp apple cider vinegar
- onion powder
- chili powder
- cayenne pepper
- garlic salt
- salt and pepper
- skewers that can be used on the grill (ours are metal)
- zip-lock bag
Fire Roasted Vegetables
Use what produce you like! We use a red bell pepper, an orange bell pepper, mushrooms, broccoli, cauliflower, and a sweet vidalia onion. Zucchini or tomatoes would probably be delicious, too. Otherwise, you need:
- olive oil
- sea salt
- vegetable basket for the grill
- zip-lock bag
Step 1: Prep! Wash and cut up your veggies; store for later. I placed mine in a gallon zip-lock bag so I could easily toss in olive oil later. Wash your chicken, pat dry, and cut into chunks that will easily hold on skewers. Place in a zip-lock bag.
Step 2: Prepare your marinade.
I’ve said before, I’m not a measuring-seasonings kind of gal. I would guesstimate that I used about a tablespoon of each seasoning, except for the cayenne pepper, salt, and pepper. Those I probably only used a teaspoon so it wasn’t too overwhelming.
Pour your olive oil, apple cider vinegar, and lime juice in a bowl. Mix well. Then add your seasonings. Do you like spicy food? Use more cayenne pepper and chili powder. Want more of an herb vibe? Use onion and garlic salt more than chili powder and paprika. I didn’t want this to have much of a kick, but wanted more of the lime flavor, so I went light on the spice.
Then pour this mixture over your chicken, shake well in the bag to coat all of the pieces, and store in the fridge for about a half-hour. You can do longer, but I wouldn’t recommend overnight because of the lime juice.
Step 3: Wait a half hour for the chicken to marinade. Go catch an episode of Reba. 😉
Step 4: Fire up the grill, and take your veggies and chicken out of the refrigerator. You will now need to prep your veggies to go on the grill, and skewer up those chicken pieces.
I poured a bit of olive oil over the veggies, and added some sea salt and cracked black pepper. Then I sealed the bag, shook, shook, shook, and then poured the mixture into the grill basket.
I also placed the chicken pieces on the skewers while the grill finished heating.
Ready to go!
Step 5: Make your husband grill the food so you don’t burn yourself, and yell at him the entire time so he doesn’t burn the food, either.
We roasted the vegetables on the grill for about 20 minutes. At this point, they were soft (the cauliflower and broccoli took the longest) and we didn’t want the onions and peppers to get mushy. Keep an eye on the vegetables and stir them frequently so all sides cook evenly. Veggies easily burn if you don’t flip them! We removed the vegetables before the chicken. And oh mah gawd, they smelled amazing.
I love colorful food.
The chicken took a little bit longer, because I had cut some thicker pieces. The skewers were done in about 25 minutes.
Step 6: Remove everything from the grill, and tell your husband not to take the chicken off of the skewers right away so you can take pictures for your blog. Sigh.
Step 7: Dish it out, dig in, and enjoy!
I personally thought the marinade could have sat for a little longer, and I wouldn’t have minded if there was a bit more of a kick. I think this marinade would be better on shrimp than chicken, but we’ll definitely make it again. I was able to make this from scratch with ingredients I already had, which is what I really liked about it.
If you make it your own, I’d love to hear what you do differently!