These Jalapeño-Lime Grilled Chicken Kabobs are a perfect balance of sweet and spicy. This recipe is a must have for you and your grill this summer.

Jalapeño -Lime Grilled Chicken Kabobs

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.

These Jalapeño-Lime Grilled Chicken Kabobs are a perfect balance of sweet and spicy. This recipe is a must have for you and your grill this summer.
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.

These Jalapeño-Lime Grilled Chicken Kabobs are a perfect balance of sweet and spicy. This recipe is a must have for you and your grill this summer.
Here is to the summer of the kabobs!
Enjoy! XOXO San

How do you make Jalapeño-Lime Grilled Chicken Kabobs?

Marinade
  • 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.
  • Add the garlic, salt, pepper, oil and Squirt soda. Mix until well combined. Add juice from all 3 limes and stir.

  • Add chicken, making sure the chicken is completely covered with the marinade. 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. I know there is a debate about whether or not to soak your skewers and to each their own. But I soak mine, I have found that I get fewer wood pieces in the chicken and they don’t go up in flames.

  • I completely soak my skewers for 30 minutes, sometimes accidentally longer. Make sure the entire stick is completely dredged in water. Once they have soaked, remove and start to assemble the skewers.

Kabobs
  • Take the chicken and one piece at a time, lace them through the skewer starting at the larger end of the chicken. You can also just slide the entire tender on the skewer if you’d like. Once completed drizzle extra marinade over the chicken, and let it sit while grill is heating up.

  • Place chicken on heated 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.

  • Thinly slice remaining jalapeño and tear or coarsely chop cilantro. Garnish chicken with the jalapeño slices and cilantro.
  • Serve immediately or cover with foil and serve later. Enjoy!

 

Love grilling chicken kabobs? Try Southwestern Barbecue Chicken Kabobs, Maple Barbecue Chicken Kabobs, and Balsamic Mustard Chicken Kabobs.

Don’t forget to pin this to your favorite Pinterest board to save for later!

Jalapeño-Lime Grilled Chicken Kabobs pinterest image

Jalapeño-Lime Grilled Chicken Kabobs

Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 6
Calories: 278 kcal
These Jalapeño-Lime Grilled Chicken Kabobs are a perfect balance of sweet and spicy. This recipe is a must have for you and your grill this summer.

Ingredients
 

  • 2 pounds chicken tenders
  • 3 limes
  • 2 jalapeños
  • 1 cup Squirt any type of lemon/lime drink will work
  • 1/4 teaspoon granulated garlic
  • 1 teaspoon salt
  • white pepper to taste
  • 1/4 cup vegetable oil
  • 1 bunch fresh cilantro

Instructions
 

Marinade

  • 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.
  • Add the garlic, salt, pepper, oil and Squirt soda. Mix until well combined. Add juice from all 3 limes and stir.
  • Add chicken, making sure the chicken is completely covered with the marinade. 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. 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.
  • I completely soak my skewers for 30 minutes, sometimes accidentally longer. Make sure the entire stick is completely dredge in water. Once they have soaked, remove and start to assemble the skewers.

Kabobs

  • Take the chicken and one piece at a time, lace them through the skewer starting at the larger end of the chicken. You can also just slide the entire tender on the skewer if you'd like. Once completed drizzle extra marinade over the chicken, and let it sit while grill is heating up.
  • Place chicken on heated 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.
  • Thinly slice remaining jalapeño and tear or coarsely chop cilantro. Garnish chicken with the jalapeño slices and cilantro.
  • Serve immediately or cover with foil and serve later. Enjoy!

Notes

1 hour to marinade the chicken is time not included in total time.
Calories: 278kcalCarbohydrates: 8gProtein: 32gFat: 13gSaturated Fat: 8gCholesterol: 96mgSodium: 568mgPotassium: 612mgFiber: 1gSugar: 4gVitamin A: 200IUVitamin C: 17.5mgCalcium: 19mgIron: 0.8mg
Tried this recipe?Let us know what you think!

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68 Comments

  1. YUM! Will definitely be adding this recipe to our summer grilling menu. I love jalapeno and the lime juice would be perfect to cut some of the heat. Thanks for this great recipe!

  2. Man that looks delicious!! I am always up for a good chicken recipe for the grill!! This is going on the Must Make list, pinning now!

  3. We haven’t had kabobs in quite some time so I think it’s time to remedy that! This recipe sounds very interesting with the combination of jalapeno and lime. I can’t wait to give it a try 🙂

  4. This recipe looks simple and delicious! We will definitely be trying this at our next family BBQ!

  5. My husband would love these! One of the local restaurants serves something similar to this in a sandwich form and it’s my husbands favorite place to eat because of it. Can’t wait to add this to my husbands grilling menu this summer.

  6. Oh, I love lime on chicken! This looks like such a delicious recipe, we’re having guests over this weekend, I need to make these!

  7. Okay, I am not one who can handle spicy food, but everyone else in the family can so this would be a perfect dish for a family BBQ… thanks so much for sharing

  8. Oh my goodness, these look like something we’ll be having next week. I just pinned this and cannot wait to try it. PS Found you via the Turn It Up Tuesday party and am now your newest Twitter follower (@RufflesandRain).

    1. Thanks girl for following me! I am so excited for you to try this dish out! Have fun making a delicious meal! xo San

  9. Sounds like my kind of recipe! The marinade sounds tart and spicy and perfect for a summer grilled dinner. Pinning to try. Thanks for sharing on Simple Supper Tuesday.

    1. I can’t wait for you to try this recipe out! You’re right, it’s perfect for summer! xo San

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