We finally got ourselves a bbq after many long months of deprivation. I’m not being dramatic, I really felt deprived not having a bbq. I’m sure there are plenty of you out there that can understand! When we moved we sold our bbq, planning on getting a new one. Well the day finally came and I have been grilling ever since! Here is one of my new favorite kabob recipes. I am seriously hooked on chicken marinades lately… you might be getting a lot of these in the future! There are just SO many variations… so many delicious, wonderful ways to grill chicken. There is no time to waste on the mediocre recipes so I am here to give you the best! :) This chili-lime concoction is delicious. Chicken breast, sweet onion and red pepper marinated in the spiciness of chili powder and cayenne with the tangy flavor of lime - all grilled to smoky perfection. Yum!
Chili-Lime Chicken Kabobs
submitted by Brittany ~ The Sister’s Cafe
2 large chicken breast halves (boneless, skinless), about 1.5 lbs
1 sweet red pepper
1 sweet onion
6 Tb olive oil
3 Tb red wine vinegar
2 limes, juiced (4 Tb)
1 1/2 tsp chili powder
1 tsp paprika
1 tsp onion salt
2 tsp minced garlic cloves
1/4 tsp cayenne pepper (more if you like it spicy)
1/2 tsp salt
1/2 tsp freshly ground black pepper
Cut chicken and pepper into 2 inch pieces. Peel onion and cut into quarters. Slice through each quarter to make 8 chunks. (When you pull apart the onion layers, the outer layers should now be in roughly 2 inch pieces) Set aside.
In a small bowl, whisk together the olive oil, vinegar, and lime juice. Stir in spices. Marinate chicken and vegetables for 4-6 hours or overnight. (You can place the chicken and vegetables in separate shallow containers. I make sure the chicken is covered with marinade first. Any leftover marinade, use for the vegetables.)
Preheat the grill to medium heat. Thread chicken, pepper, and onion onto metal skewers and discard the marinade. Grill skewers, turning occasionally, for 10-15 minutes, or until juices run clear.