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Zesty Cilantro Lime Chicken Kebabs Recipe

Zesty Cilantro Lime Chicken Kebabs

Juicy chicken, colorful peppers, and red onion are coated in a fresh cilantro lime marinade and grilled until browned and cooked through. This easy dinner serves four and makes about eight flavorful kebabs.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken and Vegetables
  • 1 1/2 pounds Boneless, skinless chicken breasts or thighs, cut into 1 1/2-inch pieces
  • 1 pepper Red bell pepper, cut into 1 1/2-inch pieces
  • 1 onion Red onion, cut into chunks
Marinade
  • 1/4 cup Olive oil
  • 1/4 cup Fresh lime juice, approximately 2 to 3 limes
  • 1/4 cup Fresh cilantro, finely chopped, plus more for garnish
  • 3 cloves Garlic, minced
  • 1 tablespoon Honey
  • 1 teaspoon Ground cumin
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
  • 1/2 teaspoon Smoked paprika or regular paprika
Equipment
  • 8 skewers Wooden or metal skewers

Method
 

Step-by-Step
  1. If using wooden skewers, soak them in water for at least 30 minutes. This helps reduce scorching while the kebabs cook over medium-high heat.
  2. Whisk together the olive oil, lime juice, chopped cilantro, minced garlic, honey, cumin, kosher salt, black pepper, and paprika. The mixture should look glossy and well combined.
  3. Place the chicken in a nonreactive bowl or resealable bag and pour in about three-quarters of the marinade. Toss until every piece is coated, reserving the remaining marinade separately if you plan to brush the cooked kebabs.
  4. Cover the chicken and refrigerate for at least 30 minutes, or for 2 to 4 hours for better flavor. Do not marinate much longer because the lime juice can make the outside of the chicken soft or mushy.
  5. Thread the chicken, red bell pepper, and red onion onto the skewers, alternating the pieces and leaving a little space between them. Evenly sized chicken pieces help the meat and vegetables cook at a similar rate.
  6. Heat a grill or grill pan to medium-high, approximately 400 to 450°F. Lightly oil the cooking surface if needed to help prevent sticking.
  7. Grill the kebabs for 10 to 14 minutes, turning every 2 to 3 minutes. Continue until the vegetables show browned edges and the thickest chicken pieces reach 165°F.
  8. Rest the kebabs for 3 to 5 minutes before serving. Finish with fresh cilantro and a squeeze of lime, and use only reserved marinade for brushing or drizzling unless any raw-chicken marinade has been boiled first.

Notes

Chicken thighs stay especially juicy on skewers, while chicken breasts work well when cut into uniform pieces. Never use marinade that touched raw chicken as a sauce unless it has been brought to a full boil.