Southwest Chicken Marinade for Chicken Shish Kabobs
This Southwest Chicken Kabobs Marinade is the perfect addition to your grilling night! It's packed with flavor, has just a little spice, and a little sweetness too. It's amazing on steak or chicken. It's fancy enough for a dinner party and casual enough for a night in with the family.
Prep Time10 mins
resting time2 mins
Total Time10 mins
Servings: 6 people
- 3-4 large Chicken Breasts (6 oz for each person)
- 1/4 Cup Avocado Oil
- 3 large Garlic cloves (minced)
- 2 Tablespoons Brown Sugar
- 1 tsp Chili Powder
- 1/2 tsp Cumin
- 1/4 tsp Cayenne Pepper (optional)
- 1 Chili in Adobo Sauce (take the seeds out and mince the pepper)
- 1 large Lime (To squeeze on the chicken after it's off the grill)
- Salt and pepper to taste
Cut your chicken breasts into 1 1/4" cubes and put them in a large ziplock bag.
If you're using wooden kabob sticks, soak them in water for at least a couple hours.
To make the marinade: In a small bowl, add all the other ingredients besides the lime. (you will squeeze the lime on the kabobs after you pull them off the grill)
Add the marinade to the chicken. Put the chicken and marinade in the fridge for at least a couple hours and up to 6 hours.
Cut up your favorite kabob veggies and assemble the kabobs. (It works best to use an onion on the ends. They seem to be the best veggie for keeping everything on the kabob stick.)
Cook the kabobs on a medium-high grill. Turn the kabobs every 3 minutes or so until all sides are cooked. If you have a temperature thermometer on your grill, cook them at 350-375 degrees.
Use a meat thermometer to make sure your chicken is cooked thoroughly.
Pull the kabobs off the grill and squeeze with fresh lime juice. Enjoy!
Calories: 99kcal | Carbohydrates: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 38mg | Potassium: 8mg | Sugar: 3g | Vitamin A: 3.3% | Vitamin C: 0.2% | Calcium: 0.3% | Iron: 1%