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Paleo Chipotle-Lime Chicken Kabobs

easy paleo recipe chipotle lime chicken kabob

With Memorial Day weekend right around the corner, I’ve got a new paleo recipe that’s so easy it will turn anyone into a master griller in minutes…

If you’ve been anxious to fire up your grill after a long winter, here’s a good one to kick-start the grilling season…especially if you have family or friends coming over for the holiday weekend.

This paleo and gluten-free chicken kabob meal comes together fast.  All the cooking is done on the grill, but if the weather isn’t cooperating where you’re at, you can just as easily cook this one on an indoor electric stove top grill.

These colorful chipotle lime chicken kabobs give you a complete meal on a stick. A little seasoned and marinated chipotle-lime chicken, some red onion, fresh pineapple, lime and red pepper is about all you’ll need. For a side dish we grilled up some zucchini and used my Cool Dill Dip from my fried zucchini recipe to go along with those. So I think we’ve pretty much covered protein, fats, and healthy carbs all in one simple mouthwatering meal here! I love when that happens! Don’t you? 

This recipe makes enough for about 3 hungry people, so if you have a big crowd coming over for the holiday keep that in mind. Also remember when you serve an awesome grilled paleo meal like this one, your guests may never want to go home! Choose your invites carefully my friends. 🙂

Enjoy the coming holiday weekend and watch for a treat later this week you can serve up for dessert!

Paleo Chicken Chipotle-Lime Kabobs

Yield: Makes about 8-9 kabobs

Paleo Chicken Chipotle-Lime Kabobs


    Kabob Ingredients (all cut into chunks)
  • 1 lb boneless chicken breasts
  • 1 medium red onion
  • 1 lb fresh pineapple
  • 1-2 medium red peppers
  • Marinade Ingredients
  • 1 tsp minced chipotle chilis in adobo sauce, plus 2-3 tsp of sauce from the can
  • 1/4 cup coconut oil or olive oil
  • Juice and zest of two limes (about 1/4 cup of lime juice)
  • 2 garlic cloves, pressed or minced
  • 2 Tbsp raw honey
  • Seasoning for Chicken
  • 1 tsp of paprika
  • Salt & pepper to taste
  • Optional Grilled Side Dish
  • 1-2 medium zucchini, sliced in half, then quartered


  1. If using wooden skewers, soak in water for about 30 minutes
  2. Whisk marinade ingredients together in small bowl
  3. Divide marinade in half (one half will be used to marinade the chicken, the other half you'll use as a baste during grilling)
  4. Slice chicken into chunks and season with salt, pepper and paprika
  5. Place chicken chunks in a bowl and pour half the marinade over. Toss to coat and refrigerate for about 30 minutes
  6. Chop onion, pineapple, red pepper, zucchini (zucchini can be included on skewers or grilled separately)
  7. Preheat BBQ grill to medium heat (about 350F)
  8. Place marinated chicken and veggies on skewers
  9. Grill skewers until chicken is cooked through - turn and baste several times while grilling with the other half of the marinade you set aside

10 replies
  1. Michelle R.
    Michelle R. says:

    This is a wonderful recipe for summer! Another hit with our family. Thank you, Trina, for such awesome recipes. 🙂


Trackbacks & Pingbacks

  1. […] Grilled bacon-wrapped corn found here   • Paleo chipotle-lime chicken kebabs found here   • Grilled peaches with vanilla cream and walnuts found here   The thing I love […]

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