Cooking with Karl: Chili Lime Chicken Kabobs

We have entered those glorious summer days when the nights are absolutely perfect for entertaining outdoors. Sitting on your deck with family and friends on a 70-degree summer evening is one of life’s happy moments. Whether you are the host or just chilling with your family, you want the evening to be easy and relaxing. I find that cooking an entire meal on one grill with just a little prep work can help reduce your time away from the fun and provide a little entertainment as well. Kabobs are the answer.

I discovered this recipe a few years back while looking for a healthy way to feed a bunch of hungry high school soccer players at a campout. They devoured them! Serve the Chili Lime Chicken kabobs over a bed of rice with some grilled veggie kabobs on the side.

Here’s how to make it:

Prep time: 15 minutes plus at least 1 hour to chill in refrigerator

Cook time: 3-5 minutes

Servings: 6 kabobs

Ingredients for 6 Kabobs

3 full chicken breasts, boneless and skinless

1 C fresh-squeezed lime juice

¼ C olive oil

3 cloves garlic, minced

Kosher salt and black pepper

1 t paprika

1 t chili powder

1 t cumin

Wood or metal skewers

Directions

1. Cut chicken into 1- to 1½-inch cubes. Season with salt and pepper and place into an 8-by-8-inch glass dish.
2. Whisk together olive oil, lime juice, chili powder, paprika, cumin and minced garlic cloves. Pour over chicken, cover and marinate in the refrigerator for at least 1 hour.
3. Place the chicken cubes onto skewers, put in a pan, add the marinade back in and cover. Refrigerate until you are ready to grill.
4. Before grilling, season with more chili powder and cumin over all sides of each kabob.
5. Grill over high heat or hot coals, just a minute or two per side, to 165° F internal temperature.
6. Squeeze fresh lime juice over the skewers just before serving. 
7. Toss a lime wedge onto the plate for garnish.