Welcome back grill season! Oh, how I missed you.
Today, I am sharing one of my favorite grilled chicken recipes. The chicken is moist, tender and flavorful. The citrus isn’t over powering but adds a touch of sweetness and having it sit in the marinade all day just adds to the juiciness.
These kabobs could serve as an appetizer or be the star of the meal, serving as the main course.<
Whichever way you go, as a starter or as a meal, you, your family and guest will love it.
Share this at your next party, barbecue or a family meal – as it will be a spring and summer hit.
Grilled Citrus Chicken Kabobs is guaranteed to bring some sizzle to your grill this season. Serve as an appetizer or make it the star of the meal, either way you will be happy you fired up your grill.
- 2lbs. chicken tenders
- 1 large orange
- 1 lime
- 1 cup Squirt (any type of lemon/lime drink will work)
- ½ teaspoon ground thyme
- ¼ teaspoon granulated garlic
- 1 teaspoon salt
- White pepper to taste
- ¼ cup canola or vegetable oil
Zest the lime and the orange. Set aside the lime and the orange, later for use.
In a medium mixing bowl, add the lime and orange zest, garlic, ground thyme, salt, pepper, oil and Squirt soda. Mix until well combined. Cut orange and lime in half, squeeze and add juices to the marinade, stir until mixed. Add chicken, make sure the chicken is completely covered with the marinade. Cover the bowl and place in the fridge for at least an hour. I usually mix this up in the morning before the kids go to school and let it sit all day. You can also pour this all into a Ziplock bag (this is what I do) to store in the fridge.
If you are using metal skewers skip this part, if you are using wood skewers follow the directions below.
Now I know there is a debate whether or not to soak your skewers and to each their own. But I soak mine, I have found that I get less wood pieces in the chicken and they don’t go up in flames. They still may char a tad, but not following apart or on fire.
I completely soak my skewers for 20-30 minutes, sometimes accidently longer. Make sure the entire stick is completely dredge in water. Once they have soaked, remove and start to assemble the skewers.
Remove the chicken from the fridge, one piece at a time grab a tender and lace through the skewer. I start at the chunkier end and do a weave motion. Or you can just slide the entire tender on the kabob and not make it all fancy like a wave. Either way, they will taste the same. Set kabob on a plate and repeat the process. Once completed drizzle extra marinade over the chicken, and let it sit while grill is heating up.
Heat gas or charcoal grill, remove chicken from marinade. Place chicken on grill over medium heat. Cover grill and cook 3 minutes, then turn over the kabob and cook another 3 minutes. At this point check the chicken. To know if the chicken is done the juices should be clear and the center of thickest part is cut (170°F). If not done, continue to cook, at this point I leave the lid open and just turn the kabobs so they are cooked evenly on both sides. My chicken takes about 8-10 minutes.
Remove from grill and serve immediately. Or cover with foil and serve later.
Prep time includes 1 hour to let the chicken rest in the marinade.