Chili Lime Chicken Kabobs Food

CHILI LIME CHICKEN KABOBS WITH VEGGIES RECIPE

Steps:

• In a small bowl, whisk together the olive oil, vinegar, and lime juice. Add in chili powder, paprika, onion powder, garlic powder, cayenne pepper, sea salt, and black pepper. Place the chicken in a shallow dish with the sauce, and stir to coat. Cover, and marinate in the refrigerator for at least 1 hour.
• Preheat the BBQ grill to medium-high heat. Thread chicken and veggies onto skewers, and discard marinade.
• Lightly oil the grill. Grill skewers on top grill for 10 to 15 minutes, or until the chicken juices run clear.

CHILI-LIME CHICKEN KABOBS

Steps:

• In a small bowl, whisk together the olive oil, vinegar, and lime juice. Season with chili powder, paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper. Place the chicken in a shallow baking dish with the sauce, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.
• Preheat the grill for medium-high heat. Thread chicken onto skewers, and discard marinade.
• Lightly oil the grill grate. Grill skewers for 10 to 15 minutes, or until the chicken juices run clear.

CHILI-LIME SHRIMP KABOBS

Steps:

• In a large resealable plastic bag, combine the first seven ingredients. Add the shrimp; seal bag and turn to coat. Refrigerate for 1 hour. Drain and discard marinade., On each of 12 metal or soaked wooden appetizer skewers, alternately thread two shrimp and two red pepper pieces. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes or until shrimp turn pink, turning once.

CHILI LIME CHICKEN

Steps:

• Combine ancho chile powder, salt, garlic powder, onion powder, cumin, and chipotle powder in a medium glass or ceramic bowl. Whisk in canola oil and lime juice until well combined; thin with additional canola oil if mixture seems too thick.
• Arrange chicken in a glass or ceramic baking dish and pour the marinade over the chicken, covering it completely. Marinate in the refrigerator for 3 hours.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Arrange the chicken on the baking sheet; do not crowd. Discard any excess marinade.
• Bake in the preheated oven until chicken is no longer pink in the centers, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let stand for 5 to 6 minutes.

GRILLED CHILI LIME CHICKEN KABOBS WITH MANGO SALSA

Steps:

• Place the olive oil, lime juice, zest, chili powder, onion powder, garlic powder, cumin, cayenne and coriander in a resealable bag. Seal the bag and mix the ingredients together by gently squeezing the bag.
• In a medium bowl, add the mango, pepper, onion, cilantro, chili pepper, salt and lime. Toss to combine. Cover and refrigerate until ready to serve.
• Add the chicken to the bag and press out the air. Seal the bag and marinade for 1 - 24 hours.
• Thread 4-5 pieces of chicken on each skewer being sure to leave space between each piece so the chicken cooks evenly.
• Grill chicken for 4 minutes. Flip the skewer and cook for an additional 4-5 minutes or until cooked through.
• Serve the chicken with the salsa. Sprinkle with chopped cilantro, if desired.

SPICY LEMON CHICKEN KABOBS

Steps:

• In a large shallow dish, combine lemon juice, 3 tablespoons oil, wine, pepper flakes and rosemary. Add chicken and turn to coat. Refrigerate up to 3 hours., Drain chicken, discarding marinade. Thread chicken onto 6 metal or soaked wooden skewers. Grill, covered, over medium heat until no longer pink, turning once, 10-12 minutes., Meanwhile, place lemons on grill, cut side down. Grill until lightly browned, 8-10 minutes. Squeeze lemon halves over chicken. Drizzle with remaining oil; sprinkle with chives.

CHILI LIME CHICKEN KABOBS RECIPE - (4.4/5)

Steps:

• 1.In a small bowl, whisk together the olive oil, vinegar,lime juice, garlic,chili powder, paprika, onion powder, cayenne pepper, salt, and black pepper. Place the chicken in a medium bowl with the sauce,coat the chicken with sauce. Cover with plastic wrap and marinate in the refrigerator for at least 4 hours. 2.Preheat the grill for medium-high heat. Thread chicken onto skewers, and discard marinade. 3.Lightly oil the grill grate. Grill skewers for 10 to 15 minutes, or until the chicken juices run clear. NOTE: 1 skewer per person