Southwest Grilled Chicken Kabobs
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Southwest chicken kabobs are a mouthwatering dinner that combines the vibrant flavors of the American Southwest with the irresistible appeal of grilled chicken.
“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.
Ingredients Needed
Here’s what you’ll need for this skewered recipe:
- Olive oil – Avocado oil will work too. I like avocado oil b/c of it’s 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.
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.
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 it’s internal temperature is 165.
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.
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…
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 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!
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 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
- 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
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Instructions
Make It Now:
- 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.
- 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.
- Prep Kabobs: Thread the cubes of chicken onto the skewers, leaving a tiny bit of space between each one so they cook evenly.
- 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.
Delish!
★★★★★
Glad you like it Jen. It’s one of our favorites around here too!
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.
★★★★★
That’s great! Thanks for sharing the feedback, Debbie. 🙂
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.
★★★★★
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/
I haven’t tried them in the oven yet. Let me know if you do and how they turn out, though. Good luck!
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!