This recipe is ideal for grilling out or picnics. The chicken can be marinated ahead of time, absorbing a ton of flavor, and the veggies can be pre-chopped and ready to go. The pineapple can also be grilled but I haven’t quite perfected that yet. I like to serve the kabobs either with a side salad or over rice to balance out the meal.
The marinade for these kabobs is made of simple ingredients. Saltiness from coconut aminos, sweetness from honey, a bit of sesame oil, and ginger for a pop of flavor. Let that all soak into the chicken for at least two hours to make it tasty and tender. Then the chicken is ready to be skewered and sent to the grill.
Growing up in Wisconsin, I did have those few (crazy? brave? determined?) family members who were dedicated to grilling all year long, even through the cold winter. They would put on their snow boots, step out onto the deck and into the snow, and flip the steaks or burgers for dinner that night, which would taste extra good because of the effort.
I realize this kind of behavior is not the usual story, and so right around now, when the weather is starting to be sunny and 70 degrees, people bring their grills out of hibernation. At least, that’s what I can smell as I walk down the block on a warm Saturday evening. If I’m not already eating grilled food, at that point I sure wish that I were. So here is a recipe to get the grilled fired up for, to enjoy with friends and family, and celebrate the return of summer.
More Good Chicken Kabob Recipes
Grilled BBQ Chicken Kabobs
These are simple yet flavorful grilled chicken shish kabobs brushed with barbeque sauce. Kabobs are easy and versatile to make, and don’t take long to cook on the grill. The chicken is prepared in a simple marinade and then slathered with barbeque sauce for grilling. Pair it with vegetables of your choice for a tasty and tangy dinner.
Ingredients
1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1/2 red onion, chopped
1/2 red bell pepper, chopped
1/2 cup Paleo barbeque sauce
For the marinade:
2 tbsp extra virgin olive oil
1/2 tsp garlic powder
1/2 tsp chili powder
1/2 tsp dried parsley
Salt and pepper, to taste
1. Stir the marinade ingredients together in a shallow bowl. Sprinkle the chicken with salt and pepper and place into the marinade. Let marinate 30-60 minutes in the refrigerator. If using wooden skewers, soak in water for 30 minutes.
2. Preheat the grill to medium-high heat. Place the marinated chicken, red onion, and peppers alternately onto the skewers. Brush the chicken generously with barbeque sauce. Grill the kabobs for approximately 8-10 minutes, turning and brushing occasionally with sauce, until the chicken reaches desired doneness.
This story originally appeared on Paleogrubs
