Chili-Lime Chicken Kabobs

This year, we finally invested in a really nice Weber gas grill. We’ve used our new grill, rain or shine, probably a dozen times since we bought it a few weeks ago. It heats to 500 degrees in a matter of minutes and has grilled our food to perfection every single time.

My favorite thing about grilling these days is that it takes so much pressure off of me! Brett won’t let me go near the grill (and frankly, it intimidates me) so I’m left with the simple task of chopping veggies and trimming meats before he does the actual cooking. It takes me no more than 3 minutes to slice and season a few zucchini or asparagus spears before I’m on the couch with a cold drink while Brett scrambles around the kitchen making dinner!

Some of our favorites lately have been KC strip steaks, pork chops, these chili-lime chicken kabobs and, best of all, burgers with cheese and onion mixed into the meat, compliments of my good friend Kristy! As I type this, Brett is basting 14 chicken legs with BBQ sauce…

…I could get used to this!

Chili-Lime Chicken Kabobs – adapted from

4 boneless, skinless chicken breasts
3 TBS olive oil
1.5 TBS white vinegar
juice of 2 limes
1 TBS chili powder
1/2 tsp cayenne pepper
1/2 tsp garlic powder
dash of salt
2 large bell peppers
1 small red onion
metal skewers

Make chili-lime marinade by mixing oil, vinegar, lime juice, chili powder, garlic powder, salt and cayenne pepper. Cut chicken into 1-inch cubes. Place chicken and marinade into plastic bag; shake well and marinate in fridge for 1 hour.

Cut peppers and onion into 1-inch pieces. Thread vegetables and chicken onto skewers. Discard marinade.

Heat grill to 400-425 degrees. Cook for approx. 10-12 minutes, flipping once, until chicken is cooked through.



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