Name: Grilled Chipotle Chicken Kabobs
Yield: 14 people
Ingredients: 2½ tablespoons ground cumin; 1 tablespoon chili powder; 2 teaspoons coarse salt, divided; 3 cloves garlic (minced); 1 white onion (halved and sliced); 3 cups neutral oil (avocado, grapeseed or cold-pressed canola); 2½ cups white vinegar; 2 limes (halved); 1 orange (halved); 1 lemon (halved); 3 pounds boneless chicken thighs (fat trimmed); 2 yellow bell peppers (cut into 1-inch pieces); 1 tablespoon garlic powder; 2 tablespoons paprika; 2 teaspoons chipotle powder; 4 scallions (thinly sliced); Zest of 3 limes

Grilled Chipotle Chicken Kabobs

Servings

14 people

Ingredients

2½ tablespoons ground cumin
1 tablespoon chili powder
2 teaspoons coarse salt, divided
3 cloves garlic minced
1 white onion halved and sliced
3 cups neutral oil avocado, grapeseed or cold-pressed canola
2½ cups white vinegar
2 limes halved
1 orange halved
1 lemon halved
3 pounds boneless chicken thighs fat trimmed
2 yellow bell peppers cut into 1-inch pieces
1 tablespoon garlic powder
2 tablespoons paprika
2 teaspoons chipotle powder
4 scallions thinly sliced
Zest of 3 limes

Ingredients

2½ tablespoons ground cumin
1 tablespoon chili powder
2 teaspoons coarse salt, divided
3 cloves garlic minced
1 white onion halved and sliced
3 cups neutral oil avocado, grapeseed or cold-pressed canola
2½ cups white vinegar
2 limes halved
1 orange halved
1 lemon halved
3 pounds boneless chicken thighs fat trimmed
2 yellow bell peppers cut into 1-inch pieces
1 tablespoon garlic powder
2 tablespoons paprika
2 teaspoons chipotle powder
4 scallions thinly sliced
Zest of 3 limes

Servings

14 people

Instructions

To make the marinade: In a large bowl, combine cumin, chili powder, 1 teaspoon salt, garlic, onion, oil and vinegar. Squeeze juice from limes, orange and lemon. Add juices and fruit peels to the marinade. Place chicken thighs in bowl, and let sit for 20–30 minutes, covered with plastic wrap.
Preheat grill to medium. While grill is heating, remove chicken from refrigerator and let come to room temperature. Remove chicken from marinade, allowing excess oil to drip off. Cut chicken into 1- to 1½-inch pieces; place in a bowl with bell pepper pieces.
To make spice rub: In a small bowl, combine garlic powder, paprika, chipotle powder and remaining 1 teaspoon salt. Sprinkle over chicken and peppers; toss.
Thread chicken and bell pepper pieces onto skewers, alternating two pieces of chicken and one piece of bell pepper.
Grill skewers for 10–12 minutes, flipping halfway, until chicken reaches an internal temperature of 165° when tested with a thermometer. Place skewers on a tray and garnish with scallions and lime zest. Serve with Chipotle Crema and Cilantro Pepita Pesto.

Recipe Notes

Nutrition Facts

Grilled Chipotle Chicken Kabobs

Amount Per Serving

Calories 1135 Calories from Fat 36

% Daily Value*

Total Fat 4g 6%

Saturated Fat 1g 5%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 77mg 26%

Sodium 258mg 11%

Total Carbohydrates 3g 1%

Dietary Fiber 1g 4%

Protein 20g 40%

* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (1 kabob): 135 cal, 4g fat (1g mono, 1g poly, 1g sat), 77mg chol, 258mg sodium, 3g carb (1g fiber, 0g sugars), 20g protein

Grilled Chipotle Chicken Kabobs

Carsen Snyder, Photo by Jennifer Olson

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