On hot summer days, there’s nothing I love more than staying clear out of the kitchen. A hot stove and stuffy apartment are not my idea of a relaxing evening. When the weather warms up, I try to grill as much as possible. Grilled food just tastes better, doesn’t it? These cilantro lime chicken kabobs capture the essence of summer flavors. Tender chicken thighs are marinated in a flavorful, tangy marinade spiced with cilantro, lime juice and chipotle in adobo sauce, and then we skewer those morsels of chicken with diced peppers, onions and zucchini for a balanced dish on a stick! Who doesn’t love food on a stick. These kabobs are an all-in-1 meal, so no need to make anything else. Just serve alongside some tortillas or flatbread, and you’re good to go.
Cilantro Lime Chicken Kabobs
- 2 pounds boneless skinless chicken thighs
- 1 cup fresh cilantro leaves
- 3 garlic cloves peeled
- Zest and juice of 1 lime
- 1/4 cup chipotle in adobo sauce See Recipe Notes
- 1 teaspoon kosher salt plus more for veggies
- 1/4 cup red wine vinegar
- 7 sprigs fresh thyme chopped
- 1 sprig fresh rosemary chopped
- 3 tablespoons extra virgin olive oil divided
- 1 bell pepper cubed
- 1 red onion cubed
- 1 small zucchini cubed
- Freshly ground black pepper
Dice the chicken into 2 inch cubes and place them into a large zip top bag.
In a blender, add the cilantro, garlic, lime juice, lime zest, adobo sauce, salt, red wine vinegar, thyme, rosemary and 2 tablespoons olive oil. Blend until smooth.
Pour the marinade over the chicken. Marinate the chicken for 4 hours, or up to overnight.
When you're ready to make the kabobs, dice the peppers, onions and zucchini, then add them to a bowl. Season them with the remaining tablespoon of olive oil, and a pinch of salt and pepper. Toss to coat.
Skewer the chicken and veggies, alternating between chicken, zucchini, peppers and onions, in the order of your choosing. I like to seal each end of the kabob with zucchini, as it's firmer than the other veggies.
Grill the skewers on medium heat, rotating ocassionally until the chicken is cooked through and the veggies are tender, about 10-12 minutes.
I always have a can of chipotles in adobo in my pantry. I use 1/4 cup of the sauce without any actual peppers in the marinade. You can use a chipotle or two for some spice. They also sell the adobo sauce in a can by itself in some Latin supermarkets, but those are harder to come by.