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- 1.5 lbs chicken breast, cut into 1-inch cubes - 1/4 cup honey - 1/4 cup freshly squeezed lime juice (approximately 2-3 limes) - 2 tablespoons extra virgin olive oil - 2 garlic cloves, minced finely - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and freshly ground black pepper to taste - 1 red bell pepper, cut into 1-inch chunks - 1 green bell pepper, cut into 1-inch chunks - 1 red onion, sliced into wedges - Wooden or metal skewers (if using wooden skewers, soak them in water for at least 30 minutes to prevent burning) When I create Honey Lime Chicken Kabobs, I start with fresh chicken breast. I cut it into 1-inch cubes. This size helps it cook evenly. Next, I mix honey and lime juice. The honey adds sweetness, while the lime juice gives a bright taste. For the marinade, I use extra virgin olive oil and minced garlic. These add rich flavor. I also include ground cumin and smoked paprika for a nice kick. Salt and pepper help balance the flavors. I love adding colorful veggies to my kabobs. Red and green bell peppers work great. They add crunch and sweetness. I also slice a red onion into wedges. The onion caramelizes nicely when grilled. Finally, I use skewers to hold everything together. If I choose wooden skewers, I soak them first. This keeps them from burning on the grill. These ingredients come together to create a tasty and vibrant dish. {{ingredient_image_2}} Mixing Ingredients Start by gathering your ingredients. You need honey, lime juice, olive oil, garlic, cumin, smoked paprika, salt, and pepper. In a big bowl, combine 1/4 cup of honey and 1/4 cup of fresh lime juice. Add 2 tablespoons of olive oil and 2 minced garlic cloves. Then, sprinkle in 1 teaspoon of cumin and 1 teaspoon of smoked paprika. Finally, add salt and pepper to taste. Whisk everything well until it blends into a smooth sauce. Coating Chicken Next, take 1.5 pounds of chicken breast and cut it into 1-inch cubes. Add the chicken to the marinade. Make sure every piece gets a good coating. Cover the bowl with plastic wrap or a lid. Recommended Marination Time Let the chicken sit in the fridge for at least 30 minutes. If you want a deeper flavor, let it marinate for up to 2 hours. This time allows the chicken to soak up all the tasty marinade. Flavor Infusion Tips For extra flavor, you can poke the chicken pieces with a fork before marinating. This helps the marinade sink in better. If you have time, flip the chicken halfway through the marination. Preheating the Grill While the chicken marinates, preheat your grill to medium-high heat. This step is key for getting nice grill marks and juicy chicken. Threading Kabobs Once marinated, take your skewers. If using wooden skewers, soak them in water for 30 minutes to avoid burning. Start threading the chicken cubes onto the skewers. Alternate with chunks of red bell pepper, green bell pepper, and wedges of red onion for a colorful look. Cooking Time and Tips Place the kabobs on the grill and cook for about 10-15 minutes. Turn them every few minutes to cook evenly. Look for clear juices in the chicken to know it's done. The veggies should be soft and have nice grill marks. After grilling, let the kabobs rest for a few minutes before serving. This makes them juicier and more flavorful. Ensuring Even Cooking To cook your kabobs evenly, cut your chicken and veggies into similar sizes. Aim for 1-inch pieces. This allows everything to cook at the same rate. If one piece is much larger, it may not cook through while others get overdone. Managing Skewer Use If you use wooden skewers, soak them in water for at least 30 minutes. This helps prevent burning on the grill. If you use metal skewers, you can skip this step. Make sure to space the food on the skewers. This allows heat to circulate and cook everything well. Ideas for Additional Ingredients You can add more flavor by including pineapple or zucchini. These add sweetness and texture. Cherry tomatoes also work well, giving a pop of color. Feel free to mix and match veggies based on what you have on hand. Drizzling Options Before Serving Just before serving, drizzle some extra honey-lime sauce over your kabobs. This adds a nice glaze and enhances the flavor. For a spicy kick, mix in some sriracha or chili flakes to the sauce. Arranging on Serving Platter When serving, arrange the kabobs on a large platter. Try to alternate colors; this makes the dish more appealing. You can also place lime wedges around the kabobs. This adds a fresh touch and is great for squeezing. Garnishing Suggestions A sprinkle of fresh cilantro adds color and flavor. You can also add chopped green onions for an extra burst of taste. Both make your kabobs look fancy and inviting. Pro Tips Marination Time: Allow the chicken to marinate for at least 1 hour for deeper flavor absorption, but no more than 2 hours to prevent the meat from becoming too soft. Vegetable Pairing: Consider adding other colorful vegetables such as zucchini or cherry tomatoes for variety and extra nutrition. Grilling Technique: Preheat the grill properly and use direct heat for the first few minutes to achieve those coveted grill marks and a nice sear on the chicken. Resting Period: Let the kabobs rest for about 5 minutes after grilling; this allows the juices to redistribute, keeping the chicken moist and flavorful. {{image_4}} You can switch up the protein in these kabobs. Try shrimp for a light twist. Shrimp cooks fast and soaks up flavors well. Just adjust the marinating time. Marinate shrimp for only 15 to 30 minutes. Tofu is another great option. Use firm or extra-firm tofu for the best texture. Cut it into cubes and press it to remove extra water. Tofu needs a bit longer in the marinade, about 1 hour. Feel free to mix in different veggies. Zucchini and mushrooms are great choices. You can also use cherry tomatoes for a pop of color. When choosing vegetables, think about what’s in season. Asparagus is perfect in spring, while squash shines in summer. Using seasonal produce boosts flavor and freshness. Want a kick? Add chili flakes or diced jalapeños to the marinade. This adds heat and depth to your kabobs. If you prefer a sweeter flavor, drizzle more honey over the marinated chicken. You can also use maple syrup for a unique twist. Adjust sweetness to match your taste buds! For leftover Honey Lime Chicken Kabobs, store them in a shallow container. This helps cool them down quickly. Cover the container tightly with a lid or plastic wrap. You can keep them in the fridge for up to three days. If you don’t eat them in that time, you may risk spoilage. To freeze your kabobs, first let them cool completely. Then, wrap each kabob in plastic wrap and place them in a freezer-safe bag. This keeps them fresh for up to three months. When you want to eat them, thaw them in the fridge overnight. Reheat them on the grill or in a skillet until they are hot. Always check for signs of spoilage before eating leftovers. Look for off smells, change in color, or slimy texture. If you notice these signs, throw the kabobs away. You can also use leftovers in other dishes. Chop them up and add them to salads, wraps, or grain bowls for a tasty twist. You can enjoy these kabobs with a variety of sides. Here are some great options: - Side Dishes: - Rice: A fluffy jasmine or basmati rice pairs well. - Quinoa: This adds a nutty flavor and is very healthy. - Grilled Veggies: Zucchini and asparagus enhance the meal. - Salad Pairings: - Green Salad: Fresh greens with a light vinaigrette are refreshing. - Coleslaw: A crunchy slaw adds a nice texture. - Avocado Salad: Creamy avocado complements the kabobs perfectly. The kabobs last for 3 to 4 days in the fridge. Store them in an airtight container. This keeps them fresh and safe to eat. Always check for signs of spoilage before consuming. Yes, you can make the marinade a day in advance. This saves time and lets the flavors blend well. Store it in the fridge until you're ready to use it. Marinate the chicken for at least 30 minutes before grilling. For best results, marinate for up to 2 hours. This gives the chicken a deep flavor. In this post, we explored how to make delicious Honey Lime Chicken Kabobs. We discussed essential ingredients like chicken, honey, and spices that bring flavor. I shared step-by-step instructions for marinating and grilling, along with tips to avoid mistakes. You can also adapt the recipe with different proteins and veggies. Lastly, proper storage methods ensure your kabobs stay fresh. Enjoy experimenting and delighting your taste buds with this easy recipe. Happy cooking!

Honey Lime Chicken Kabobs

Delicious chicken kabobs marinated in a sweet and tangy honey-lime sauce, grilled to perfection with colorful vegetables.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4
Calories 300 kcal

Ingredients
  

  • 1.5 lbs chicken breast, cut into 1-inch cubes
  • 0.25 cup honey
  • 0.25 cup freshly squeezed lime juice
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced finely
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • to taste salt and freshly ground black pepper
  • 1 red bell pepper, cut into 1-inch chunks
  • 1 green bell pepper, cut into 1-inch chunks
  • 1 red onion, sliced into wedges
  • Wooden or metal skewers

Instructions
 

  • In a spacious mixing bowl, combine the honey, fresh lime juice, extra virgin olive oil, minced garlic, ground cumin, smoked paprika, salt, and black pepper. Whisk the mixture thoroughly until all ingredients are well incorporated, creating a delicious marinade.
  • Add the chicken cubes to the marinade, ensuring that each piece is completely coated. Cover the bowl with plastic wrap or a lid and refrigerate the marinated chicken for a minimum of 30 minutes, or up to 2 hours if you desire a more robust flavor infusion.
  • Preheat your grill to medium-high heat, allowing it to reach the perfect cooking temperature for the kabobs.
  • Once the chicken is marinated, take the skewers and begin threading them with alternating pieces of marinated chicken, red bell pepper chunks, green bell pepper chunks, and wedges of red onion, ensuring a colorful arrangement.
  • When the grill is adequately heated, place the kabobs on the grill surface. Cook them for approximately 10-15 minutes, turning the skewers occasionally to ensure even cooking. The chicken should be fully cooked with clear juices, and the vegetables should be tender, garnished with golden grill marks.
  • Remove the kabobs from the grill and allow them to rest for a few minutes before serving, which helps retain their juiciness.

Notes

For extra flavor, drizzle additional honey-lime sauce over the kabobs just before serving.
Keyword chicken, grilling, honey lime, kabobs