Southwest Grilled Chicken Kabobs {Freezer Meal}

Name: Grilled Marinated Chicken Kabobs {Freezer Meal}
Prep time: 2 h 15 min
Cook time: 10 min
Total time: 2 h 25 min
Yield: 6
Cuisine: Southwest
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

★★★★★ 5 /5 Updated: 6/6/22

Jump to Recipe Rate Recipe

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

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.

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.

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.

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!