Rainbow Grilled Chicken Kabobs
Ingredients
The 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)
The 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
-
to taste
freshly squeezed lime juice
-
to taste
fresh minced cilantro
Instructions
- Marinate the chicken by slicing it into cubes and placing it in a bag.
- Mix the chicken marinade ingredients and pour over the chicken, then refrigerate for at least 30 minutes.
- Prepare the veggies by placing them in a large bowl and making the veggie marinade in a jar.
- Pour the veggie marinade over the veggies and toss until coated.
- Preheat the grill to 400°F.
- Assemble the kabobs by threading chicken, bell pepper, onion, and garlic onto skewers.
- Grill the kabobs for 25-30 minutes, turning every 5-7 minutes, until the chicken reaches 165°F.
- 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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