Spicy Chicken & Veggie Skewers
Spicy Chicken & Veggie Skewers
Ingredients
For the Spicy Marinade
- 1/4 cup lime juice
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon cayenne pepper, or more, to taste
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
For the Skewers
- 1 1/4 pounds boneless, skinless chicken breast, cut into 1-inch cubes
- 2 bell peppers, any color, cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- 1 zucchini, cut into 1-inch thick half-moons
- 1 cup cherry tomatoes
- 8 wooden skewers, soaked in water for 30 minutes if grilling
- as needed cooking spray
For Garnish
- 2 tablespoons fresh cilantro, chopped
- 1 lime wedges
Instructions
- 1
In a medium bowl, whisk together all marinade ingredients: lime juice, olive oil, minced garlic, grated ginger, chili powder, smoked paprika, cumin, cayenne pepper, sea salt, and black pepper.
⏱️ 5 min
- 2
Add the cubed chicken breast to the marinade, tossing to ensure all pieces are well coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours, to allow the flavors to meld.
⏱️ 5 min
- 3
While the chicken is marinating, prepare the vegetables: cut bell peppers, red onion, and zucchini into 1-inch pieces. Have cherry tomatoes ready.
⏱️ 10 min
- 4
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during cooking.
- 5
Preheat your grill to medium-high heat (about 400°F / 200°C) or preheat your oven broiler to high with the rack 6-8 inches from the heat, or a grill pan over medium-high heat. Lightly spray the grill grates or grill pan with cooking spray.
⏱️ 5 min•🌡️ 400
- 6
Thread the marinated chicken and prepared vegetables alternately onto the skewers. Aim for 4-5 pieces of chicken per skewer, interspersed with the vegetables.
⏱️ 10 min
- 7
Grill the skewers for 10-15 minutes, turning every 3-4 minutes, until the chicken is cooked through (internal temperature of 165°F / 74°C) and the vegetables are tender-crisp and slightly charred. If broiling, cook for 8-12 minutes, turning once halfway through.
⏱️ 15 min•🌡️ 400
- 8
Remove skewers from heat and let them rest for 2-3 minutes. Garnish with fresh chopped cilantro and serve immediately with lime wedges.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Chicken & Veggie Skewers
Ingredients
For the Spicy Marinade
- 1/4 cup lime juice
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon cayenne pepper, or more, to taste
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
For the Skewers
- 1 1/4 pounds boneless, skinless chicken breast, cut into 1-inch cubes
- 2 bell peppers, any color, cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- 1 zucchini, cut into 1-inch thick half-moons
- 1 cup cherry tomatoes
- 8 wooden skewers, soaked in water for 30 minutes if grilling
- as needed cooking spray
For Garnish
- 2 tablespoons fresh cilantro, chopped
- 1 lime wedges
Instructions
- 1
In a medium bowl, whisk together all marinade ingredients: lime juice, olive oil, minced garlic, grated ginger, chili powder, smoked paprika, cumin, cayenne pepper, sea salt, and black pepper.
⏱️ 5 min - 2
Add the cubed chicken breast to the marinade, tossing to ensure all pieces are well coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours, to allow the flavors to meld.
⏱️ 5 min - 3
While the chicken is marinating, prepare the vegetables: cut bell peppers, red onion, and zucchini into 1-inch pieces. Have cherry tomatoes ready.
⏱️ 10 min - 4
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during cooking.
- 5
Preheat your grill to medium-high heat (about 400°F / 200°C) or preheat your oven broiler to high with the rack 6-8 inches from the heat, or a grill pan over medium-high heat. Lightly spray the grill grates or grill pan with cooking spray.
⏱️ 5 min•🌡️ 400 - 6
Thread the marinated chicken and prepared vegetables alternately onto the skewers. Aim for 4-5 pieces of chicken per skewer, interspersed with the vegetables.
⏱️ 10 min - 7
Grill the skewers for 10-15 minutes, turning every 3-4 minutes, until the chicken is cooked through (internal temperature of 165°F / 74°C) and the vegetables are tender-crisp and slightly charred. If broiling, cook for 8-12 minutes, turning once halfway through.
⏱️ 15 min•🌡️ 400 - 8
Remove skewers from heat and let them rest for 2-3 minutes. Garnish with fresh chopped cilantro and serve immediately with lime wedges.
⏱️ 2 min