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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
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
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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.