Chili Lime Chicken Kabobs With Veggies Recipes

CHILI-LIME CHICKEN KABOBS

Chili-Lime Chicken Kabobs image

I invented this recipe for a quick dinner. I only marinated the chicken for one hour, but I am sure if you marinate longer, it would taste even better.

Provided by Simmi G

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h30m

Yield 4

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil
1 ½ tablespoons red wine vinegar
1 lime, juiced
1 teaspoon chili powder
½ teaspoon paprika
½ teaspoon onion powder
½ teaspoon garlic powder
cayenne pepper to taste
salt and freshly ground black pepper to taste
1 pound skinless, boneless chicken breast halves - cut into 1 1/2 inch pieces
skewers

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.

Nutrition Facts : Calories 226.7 calories, Carbohydrate 3.2 g, Cholesterol 64.6 mg, Fat 13 g, Fiber 0.9 g, Protein 23.9 g, SaturatedFat 2.2 g, Sodium 63.8 mg, Sugar 0.5 g

CHILI LIME RAINBOW SKEWERS RECIPE BY TASTY

Chili Lime Rainbow Skewers Recipe by Tasty image

Here's what you need: lime juice, olive oil, honey, chili powder, salt, pepper, wooden skewers, chicken breast, red bell peppers, orange bell peppers, yellow bell peppers, green bell peppers, red onion, fresh cilantro

Provided by Tasty

Categories Lunch

Yield 10 skewers

Number Of Ingredients 14

Ingredients

½ cup lime juice
¼ cup olive oil
2 tablespoons honey
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon pepper
10 wooden skewers
3 lb chicken breast, cubed
2 red bell peppers, cut into 1-inch (2 1/2 cm) pieces
2 orange bell peppers, cut into 1-inch (2 1/2 cm) pieces
2 yellow bell peppers, cut into 1-inch (2 1/2 cm) pieces
2 green bell peppers, cut into 1-inch (2 1/2 cm) pieces
1 red onion, cut into 1-inch (2 1/2 cm) pieces
fresh cilantro, for garnish

Steps:

Soak wooden skewers in water for 5-10 minutes and set aside.
In a large bowl, combine the chicken with the marinade ingredients and mix.
Cover with plastic wrap and marinate in the fridge for at least an hour.
If baking, preheat oven to 400˚F (200˚C).
Assemble skewers by adding red bell pepper first, followed by orange, yellow, and green bell peppers, red onion, and then marinated chicken. Repeat until skewer is full.
Place skewers on a baking sheet and brush with remaining marinade.
Bake or grill 20-30 minutes, until chicken is no longer pink.
Garnish with fresh chopped cilantro.
Enjoy!

Nutrition Facts : Calories 333 calories, Carbohydrate 16 grams, Fat 10 grams, Fiber 2 grams, Protein 43 grams, Sugar 10 grams

CHILI LIME CHICKEN

Chili Lime Chicken image

This recipe combines many of the spices that I grew up with and that have become a distinctive part of much of my cooking including dishes such as chili Colorado, posole, and Frontera™ style carne asada. I would describe this dish as more Tex-Mex or New Mexican than Mexican. Serve on a bed of rice or slice thinly for use in tacos or to top a green salad.

Provided by Larry Dean

Categories World Cuisine Recipes Latin American Mexican

Time 3h45m

Yield 8

Number Of Ingredients 9

Ingredients

¼ cup ancho chile powder
1 tablespoon salt
1 tablespoon garlic powder
1 tablespoon onion powder
½ teaspoon ground cumin
½ teaspoon chipotle chile powder
⅔ cup canola oil, or more as needed
1 large lime, juiced
8 skinless, boneless chicken breast halves

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.

Nutrition Facts : Calories 301.2 calories, Carbohydrate 2.9 g, Cholesterol 64.6 mg, Fat 21.5 g, Fiber 0.5 g, Protein 24 g, SaturatedFat 2.2 g, Sodium 929.5 mg, Sugar 0.8 g

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Chili Lime Chicken Kabobs With Veggies Recipes

CHILI-LIME CHICKEN KABOBS

I invented this recipe for a quick dinner. I only marinated the chicken for one hour, but I am sure if you marinate longer, it would taste even better.

CHILI LIME RAINBOW SKEWERS RECIPE BY TASTY

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CHILI LIME CHICKEN

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