Grilled Chipotle Honey Chicken Kabobs
Yield: 4 to 6 servings
This Chipotle Honey Chicken Kabobs recipe is a fun way to enjoy tender grilled chicken and veggies. The kabobs are delicious with sweet and spicy flavor, and off the grill in 15 minutes. You can even assemble the skewers in advance - perfect for entertaining!
Ingredients
- Chipotle Honey Vinaigrette - this makes about 1 cup of vinaigrette which will be used as both a marinade and as a finishing grill glaze for this kabobs recipe
- 1¼ to 1½ pounds boneless skinless chicken breasts, cut into chunks about 1¼'' in size
- 1 medium yellow onion a sweet onion such as Vidalia, if possible, cut into 1¼'' pieces and separated into single layers
- 1 large red bell pepper ribs and seeds removed, cut into 1¼'' pieces
- 1 tablespoon olive oil
- Morton kosher salt and freshly cracked black pepper to taste
Instructions
- Make the marinade: Prepare the Chipotle Honey Vinaigrette. You can make it up to a few days in advance, if desired, then store it in an airtight container in the fridge until ready to use.
- Marinate the chicken: Transfer ¼ cup of the vinaigrette to an airtight container and place in the fridge until grilling time. Pour the rest of the vinaigrette into a wide shallow bowl or sealable plastic baggie. Add the chicken to the bowl/baggie with the vinaigrette, folding to evenly coat. Cover the bowl of chicken tightly and place it in the fridge to marinate for 2-4 hours (longer marinating time = more flavor).
- Make the kabobs: First, place onion and red pepper pieces in a medium bowl and drizzle with olive oil. Fold to evenly coat.
- Then thread chicken and vegetables alternately onto skewers, and place kabobs on a rimmed baking sheet. Discard any remaining marinade left in the bowl.
- Sprinkle the kabobs with salt and pepper, to taste, and turn the kabobs over once and sprinkle again.
- Heat grill to medium/medium-high heat. Make sure grates are scrubbed clean and then oiled (see Notes).
- Place kabobs on hot grill grates, turning the kabobs as each side gets charred, about 12 to 15 minutes total. After kabobs have cooked for about 10 minutes, brush them with the reserved ¼ cup of vinaigrette/marinade and grill until done.
- Serve hot with cilantro lime rice.
Notes
If using wooden skewers, place them in a shallow pan of water to soak for at least 1 hour. This will help them to not burn up as quickly on the grill.
To oil the grill grates, add some vegetable oil to a small bowl. Then fold a heavy paper towel a few times to make a smaller square. With a tongs, grasp the folded paper towel and dip it into the oil until the paper towel is soaked. Then run the paper towel over the clean, hot grates, repeating until grill grates are thoroughly oiled.
Nutrition Information:
Serving: 1 Calories: 556kcal Carbohydrates: 20g Protein: 57g Fat: 26g Saturated Fat: 5g Polyunsaturated Fat: 19g Cholesterol: 154mg Sodium: 1533mg Fiber: 1g Sugar: 14g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.