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Chipotle-Lime Grilled Chicken Kabobs Paleo Recipe
by Trina
Simple paleo and gluten-free recipe for chipotle-lime marinated chicken kabobs
Print Recipe
Course
Entree
Cuisine
American
Servings
8
kabobs
Ingredients
Kabob Ingredients (all cut into roughly equal-size chunks)
1
lb
boneless chicken breasts
1
medium red onion, cut into chunks
1
lb
fresh pineapple, cut into chunks
1-2
medium red peppers, cut into chunks
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
2
limes, juice and zest from both
(should equal about 1/4 cup of lime juice)
2
garlic cloves
pressed or minced
2
tbsp
raw honey
Seasoning for Chicken
1
tsp
paprika
Salt & pepper to taste
Optional Grilled Vegetable Side Dish
1-2
medium zucchini
sliced in half, then quartered
Instructions
If using wooden skewers, soak in water for about 30 minutes prior to cooking
Whisk marinade ingredients together in small bowl
Divide marinade in half (one half will be used to marinade the chicken, the other half you'll use as a baste during grilling)
Slice chicken into chunks and season with salt, pepper and paprika
Place chicken chunks in a bowl and pour half the marinade over. Toss to coat and refrigerate for about 30 minutes
Chop onion, pineapple, red pepper, zucchini (zucchini can be included on skewers or grilled separately)
Preheat BBQ grill to medium heat (about 350F)
Place marinated chicken and veggies on skewers
Grill skewers until chicken is cooked through - turn and baste several times while grilling with the other half of the marinade you set aside
Notes
Keyword
shish kabob, kebab, skewer, grilled chicken, grilled veggies