An easy grilled chicken kabob recipe that’s kicked up in flavor with an Ancho Chile, Orange Juice, Chipotle Pepper, Lime Juice Marinade. Your new go-to grilled chicken recipe the Summer.
Easy Summer recipes are a must for me this year. As I’ve mentioned, I’m attending Cook Street Culinary School in Downtown Denver.
The alarm announces the beginning of the day at 4:30 a.m. and the clanging of the light rail train announces my departure to downtown at 6:12. Outfitted in my chef coat and hat and industrial non-skid shoes, I’m at my post at 7:30 and learning cooking skills that I never even knew existed. I’m absolutely loving every second I spend at school.
It’s an accelerated program, so we’re craming a lot of information into each day. Then once I’m home, it’s study and homework time. With that said, quick Summer meals are my best friends right now. But with quick and easy, I still don’t want to sacrifice flavor.
These chicken kabobs are a great way to bring a delicious and easy entree to your dinner plates. Whether using white chicken breast meat or dark meat from the thigh, it’s important to not cut the chicken into chunks that are too small. They will dry out quickly on the grill. Larger chunks of 1 to 1½ inches are ideal. Put them in a bowl and pour on your favorite marinade. A marinade containing a high oil content will not only flavor the chicken, it will also help keep the chicken from drying out on the grill. I like to use separate skewers for meats and vegetables. For meat I keep the pieces very close to each other with a only a small space between for a bit of circulation. For my vegetable skewers, I simply make sure the chunks are of equal size. For me, separating the meats from the veggies insures easier control of cooking times. Then the meat and vegetables can be removed from the skewers and combined on a large plate for serving.
An easy grilled chicken kabob recipe that's kicked up in flavor with an Ancho Chile, Orange Juice, Chipotle Pepper, Lime Juice Marinade. Your new go-to grilled chicken recipe the Summer.
- 2 chicken breasts skinless and boneless, cut into 1 1/2 inch cubes
- 1/2 cup orange juice Fresh squeezed
- 1/4 cup lime juice Fresh squeezed
- 3 tablespoons canola oil
- 2 tablespoons ancho chile powder
- 3 cloves garlic coarsely chopped
- 2 tablespoons chipotle in adobo sauce seeds removed, fine diced
- 1 teaspoon adobo sauce from the can of chipotle peppers
- Salt and freshly ground black pepper
- Grilled lime halves for garnish and to squeeze over meal for additional flavor
Place the chicken pieces in a large shallow baking dish.
Whisk together the orange juice, lime juice, oil, chile powder, and garlic. Pour over the chicken and marinate in the refrigerator 1 hour.
Heat a grill to 600 degrees.
Remove the chicken from the marinade and skewer. Sprinkle with Kosher salt and pepper. Turn the grill temperature down to 350 degrees and place the chicken on the grates. Cook until each side is golden brown and slightly charred. About 4 - 5 minutes per side. Close the grill lid and let cook through. About 1 - 2 minutes.
Remove from the grill and let rest 5 minutes. While the chicken is resting, place limes cut side down onto grill. Cook until grill marks appear on the flesh. About 1 - 2 minutes. Remove the chicken from the skewers and serve garnished with lime wedges.
Looking for more grilled kabob ideas? How about Kabobs for Breakfast:
Ancho Chile Lime Chicken Kabobs…They’re what’s for Dinner.