Rainbow Grilled Chicken Kabobs
Ingredients
Chicken Marinade
-
1.5
lbs.
boneless skinless chicken breasts
-
¼
cup
soy sauce
-
2
teaspoons
Worcestershire sauce
-
1
tablespoon
fresh lime juice
-
2
tablespoons
orange juice
-
2
tablespoons
honey
-
1
tablespoon
minced garlic
-
2
teaspoons
fresh grated ginger
-
1.5
teaspoons
salt
-
1
tablespoon
olive oil
-
1
teaspoon
rice vinegar
-
1
teaspoon
sriracha (optional)
Veggie Marinade
-
3
large
bell peppers, cut into 1-inch squares
-
1
medium
purple onion, cut into 1-inch squares
-
1
head
garlic, peeled
-
1
tablespoon
olive oil
-
2
teaspoons
sesame oil
-
1
tablespoon
fresh lime juice
-
2
teaspoons
minced garlic
-
1
teaspoon
fresh grated ginger
-
1
teaspoon
salt
-
2
teaspoons
rice vinegar
-
1
tablespoon
fresh chopped cilantro
-
1
teaspoon
honey
For Serving
-
freshly squeezed lime juice
-
fresh minced cilantro
Instructions
- Marinate the chicken by cutting it into cubes and placing it in a bag.
- Make the chicken marinade by whisking together the marinade ingredients and pouring it over the chicken.
- Refrigerate the chicken for at least 30 minutes to 2 hours.
- Prepare the veggies by chopping them and placing them in a bowl.
- Make the veggie marinade in a jar and shake until combined, then pour over the veggies.
- Preheat the grill to 400ºF.
- Assemble the kabobs by threading chicken and veggies onto skewers.
- Grill the kabobs, turning them every 5-7 minutes for 25-30 minutes until the chicken is cooked through.
- Let the kabobs rest for 5 minutes before serving with lime juice and cilantro.
Nutrition Facts (estimated)
Servings
4
Calories
355
Total fat
14g
Total carbohydrates
23g
Total protein
37g
Sodium
0mg
Cholesterol
0mg
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