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Home Recipe Index Freezer Meals Freezer Chicken

Southwest Grilled Chicken Kabobs {Freezer Meal}

★★★★★ 5 /5 Updated: 6/6/22
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These Grilled Marinated Chicken Kabobs are one of our favorites for the grilling season. Make ahead and freeze before or after grilling!

You want a killer marinade that everyone will like? Give this baby a try. This Southwest-inspired marinade packs a little smokiness, just a hint of heat, and a salty punch. We love it, especially on these fast-cooking kabobs.

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

Just chop up your chicken, throw it in a bag with the marinade, and let it sit in the fridge for an hour or two. While it soaks up the flavor, sit your kabob sticks in some water so they don’t get obliterated on the grill.

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

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. The marinade would also be great on grilled veggie kabobs like peppers, onions, cherry tomatoes, and mushrooms. But, I prefer to cook them on separate kabob sticks, because they cook at a different pace than the meat.  

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

As long as you don’t overcook these guys, you’ll end up with very moist, tasty pieces of meat. Serve them over rice, a salad, inside a taco, or on their own with some of your favorite sides.

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

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 2 reviews

Grilled Marinated Chicken Kabobs {Freezer Meal}

These Grilled Marinated Chicken Kabobs with a southwest flare are one of our favorites for the grilling season. Make ahead and freeze before or after grilling!

Yield: 6 1x
Prep: 2 hours 15 minutesCook: 10 minutesTotal: 2 hours 25 minutes
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Ingredients

  • ⅔ cup olive oil (or I like avocado oil b/c of it’s high smoke point)
  • ⅓ cup apple cider vinegar (sub: white vinegar) (Gluten-Free: Make sure your vinegar is gluten-free.)
  • 2 tablespoon 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
  • ½ teaspoon black pepper, ground
  • 1½–2 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

  1. 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 an hour or two, occasionally turning the bag to evenly distribute the marinade.
  2. While chicken marinates, place wooden kabob sticks in water for at least 30 minutes before grilling.
  3. 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. Do not overcook.

Notes/Tips

Freezer Meal Instructions: To Freeze: Place marinade and chicken in a freezer bag, shake, and freeze. To Prepare: Thaw in the refrigerator overnight. Grill according to directions.

© Author: Thriving Home
Cuisine: Southwest Method: Grilled

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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. 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
  2. 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
  3. 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
  4. 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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