Chipotle-Lime Grilled Chicken Kabobs Paleo Recipe
Simple paleo and gluten-free recipe for chipotle-lime marinated chicken 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