This week I am sharing some of my favorite grilled chicken kabobs, continuing with our grill season theme of:
The summer of the kabobs!
What I love about this recipe is that the chicken is moist, tender and flavorful. The jalapeño gives it a slight kick but doesn’t overwhelm the chicken or your palate. It isn’t spicy, my kids were able to eat it. It leaves a scrumptious, tiny tingle.
The lime acts as a perfect balance with the jalapeño, adding the Squirt soda makes this almost a margarita on a kabob. The medley of flavors is perfect for any party, dinner or appetizer. Serve with warm tortillas, and make it a fajita bar. Make it into a sandwich, or eat it right off the stick, my preferred method. Either way, you will have the same succulent flavor.
Here is to the summer of the kabobs!
Jalapeño -Lime Grilled Chicken Kabobs described as a lime margarita a stick. A perfect balance of sweet and spicy, this chicken kabob is a must have for you and your grill this summer.
- 2lbs. chicken tenders
- 3 limes
- 2 jalapenos
- 1 cup Squirt (any type of lemon/lime drink will work)
- ¼ teaspoon granulated garlic
- 1 teaspoon salt
- White pepper to taste
- ¼ cup canola or vegetable oil
- 1 bunch fresh cilantro
Cut 1 of the jalapeños in half, remove seeds and stem. Finely dice and set aside in a medium mixing bowl. Zest 1 lime and add to bowl with the jalapeño. Keep the lime to juice. *If you like things a little spicy, add an additional jalapeño.
In the same bowl with the lime zest and jalapeño add the garlic, salt, pepper, oil and Squirt soda. Mix until well combined. Cut all 3 limes in half, squeeze to juice. Add juices to the marinade, stir until mixed. Add chicken, make sure the chicken is completely covered with the marinade. Place the chicken, marinade 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.
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 30 minutes, sometimes accidently longer, like all day. 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.
Thinly slice remaining jalapeño and tear or coarsely chop cilantro. Garnish chicken with the jalapeño slices and cilantro.
1 hour to marinade the chicken is time not included in total time.