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Home Recipe Index Grill or Smoker

Southwest Grilled Chicken Kabobs

★★★★★ 5 /5
Jump to Recipe Rate Recipe
Rachel Tiemeyer
By: Rachel TiemeyerPosted: 5/25/23Updated: 9/21/23

This post may contain affiliate or sponsored links. Please read our disclosure policy.

Southwest chicken kabobs are a mouthwatering dinner that combines the vibrant flavors of the American Southwest with the irresistible appeal of grilled chicken.

Southwest Grilled Chicken Kabobs

 

“My husband and I loved the flavor on these kabob and making extra for freezer was a bonus!” ⭐️⭐️⭐️⭐️⭐️ – Debbie

Have you noticed that we love kabobs around Thriving Home? We already have tasty shrimp kabobs and steak kabobs, so we were in need of a killer chicken kabob recipe.

Boy, oh boy, I think we did it with this combo.

Table of Contents
  • Ingredients
  • How to Make Southwest Chicken Kabobs
  • Grilling Tip
  • The Best Meat Thermometer
  • How to Serve These Kabobs
  • Side Dish Ideas
  • Recipe: Southwest Chicken Kabobs

Ingredients

Here’s what you’ll need for this skewered recipe:

  • Olive oil – Avocado oil will work too. I like avocado oil b/c of its high smoke point.
  • Apple cider vinegar – If you don’t have this you can substitute it with white vinegar. (Gluten-Free: Make sure your vinegar is gluten-free.)
  • Fresh cilantro – You can substitute this with fresh parsley
  • Chili powder
  • Garlic powder
  • Italian seasoning
  • Ground cumin
  • Salt and pepper
  • Chicken breast – Here is where we get meat you can trust.
Southwest Chicken Kabob ingredients laid out and labeled

How to Make Southwest Chicken Kabobs

The method really couldn’t be easier.

Marinate the Chicken

To get the kabobs started, cut your chicken into evenly sized pieces and throw it in a bag with the marinade. Let it sit in the fridge for an hour or two.

southwest chicken kabobs marinating

Grilling Tip

While the chicken marinates, place your kabob sticks in some water so they don’t get obliterated on the grill.

Assemble and Grill

Then, all you have to do is quickly thread them on the sticks and grill away. This recipe only takes a few minutes on each side. Chicken is done when its internal temperature is 165.

For juicy, tender bite-sized chicken that will please a crowd try these Southwest Grilled Chicken Kabobs.
Thermapen

The Best Meat Thermometer

When it comes to checking the internal temperature of our meat, we both use and love Thermapen. It’s high quality, waterproof, and recommended by Americas Test Kitchen.

 

Learn More

How to Serve These Kabobs

As long as you don’t overcook these guys, you’ll end up with very moist, tasty pieces of meat. Serve them over Cilantro Lime Rice, on Southwest Chicken Salad, on a Taco Bar, or on their own with some of your favorite sides, like these…

Side Dish Ideas

cropped-Grilled-Asparagus-9.jpg

How to Grill Asparagus

chips and guac

Chips and Guacamole

Fiesta chopped salad in a white bowl with serving spoons.

Fiesta Chopped Salad

Grilled peach halves with feta cheese, and balsamic drizzle lined up on a serving platter.

Jane’s Grilled Peaches

Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!

Southwest Grilled Chicken Kabobs
★★★★★ 5 from 4 reviews

Southwest Chicken Kabobs

These grilled marinated Southwest Chicken Kabobs are one of our favorites for the grilling season. Make ahead and freeze before or after grilling!

Yield: 6 kabobs 1x
Prep: 2 hours 15 minutesCook: 10 minutesTotal: 2 hours 25 minutes
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Units:
Scale:

Ingredients

  • 2/3 cup avocado oil or olive oil (I like avocado oil because of it’s high smoke point)
  • 1/3 cup apple cider vinegar (sub: white vinegar)
  • 2 tablespoons chopped fresh cilantro (sub: fresh parsley)
  • 4 teaspoons chili powder
  • 2 teaspoons garlic powder
  • 2 teaspoons Italian seasoning, crush in hand
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, ground
  • Pinch of red pepper flakes (sub: cayenne pepper)
  • 1 1/2 – 2 pounds chicken breasts, cut into 1-inch cubes

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions

Make It Now:

  1. Marinate the Chicken: Combine all ingredients (except the chicken) in a large zip top bag and shake. Add chicken and shake again. Place bag in a dish and set in the refrigerator. Let chicken marinate for at least 2 hours and up to 24 hours, occasionally turning the bag to evenly distribute the marinade.
  2. Prep Skewers and Grill: While chicken marinates, place wooden kabob sticks in water for at least 30 minutes before grilling. Clean and then preheat the grill to medium-high heat.
  3. Prep Kabobs: Thread the cubes of chicken onto the skewers, leaving a tiny bit of space between each one so they cook evenly.
  4. Grill: Grill chicken kabobs over medium-high heat for about 2-3 minutes per side. Chicken is done when you cut into it and there is no more pink (or 165°F internally). Do not overcook.

Freeze For Later: Cut the chicken into 1 inch cubes. Add all the ingredients to a gallon sized freezer bag that’s been labeled. Seal (squeezing out excess air), squish around to combine, and freeze.

Prepare From Frozen: Thaw in the refrigerator overnight. Follow Steps 2-4.

© Author: Rachel Tiemeyer
Cuisine: Southwest Method: Grilled

Did you make this?

Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!

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Rachel Tiemeyer

Rachel Tiemeyer

As co-founder of Thriving Home, Rachel dreams about creating recipes (literally) and uses her husband, her 3 kids, and even the neighbors as guinea pigs several nights a week. She believes that good food has the power to bring families and friends closer together and continues to wake up excited about her job each day, even after 10+ years!

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  1. AvatarKaty says

    Posted on 6/12/23 at 1:13 pm

    We love making these on the grill every summer!

    ★★★★★

    Reply
    • Rachel TiemeyerRachel Tiemeyer says

      Posted on 6/13/23 at 10:51 am

      Awesome! I’m glad you enjoy this recipe. Thank you so much for taking the time to leave a review.

      Reply
  2. AvatarJen says

    Posted on 5/17/23 at 7:25 pm

    Delish!

    ★★★★★

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 5/18/23 at 9:23 am

      Glad you like it Jen. It’s one of our favorites around here too!

      Reply
  3. AvatarDebbie S. says

    Posted on 8/14/22 at 10:29 am

    My husband and I loved the flavor on these kabob and making extra for freezer was a bonus! We made it with Asian Slaw and sooooo good.

    ★★★★★

    Reply
    • Rachel TiemeyerRachel Tiemeyer says

      Posted on 8/14/22 at 12:54 pm

      That’s great! Thanks for sharing the feedback, Debbie. 🙂

      Reply
  4. AvatarSonya says

    Posted on 8/22/18 at 10:06 am

    Any suggestions for sides for this recipe? Trying to stay away from carbs so I would prefer not to do rice. We seem to do a lot of broccoli, asparagus, and green beans.

    ★★★★★

    Reply
    • RachelRachel says

      Posted on 8/22/18 at 12:17 pm

      Sure! There are lots of ideas in our Side Dish section, including several yummy carb-free salads…

      https://thrivinghomeblog.com/category/eat-well/recipe/sides/

      Reply
  5. RachelRachel says

    Posted on 4/5/17 at 4:25 pm

    I haven’t tried them in the oven yet. Let me know if you do and how they turn out, though. Good luck!

    Reply
  6. AvatarMarie says

    Posted on 4/3/17 at 10:12 pm

    HAve you ever tried this in the oven? I’m wondering if it would be just as yummy. Our grill isn’t ready to come out for the summer yet, it these look tasty. Thanks!

    Reply

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