Chipotle Lime Chicken and Vegetable Kabobs
I make these light and healthy kabobs on my George Forman grill and they are ready in minutes. My family likes mushrooms and squash, but use whatever seasonal vegetables you prefer.
I make these light and healthy kabobs on my George Forman grill and they are ready in minutes. My family likes mushrooms and squash, but use whatever seasonal vegetables you prefer.
- 1/2 teaspoon garlic powder
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- olive oil spray
- 1 1/2 tablespoons red wine vinegar
- 1 teaspoon chipotle chili powder (or plain chili powder, if unavailable)
- salt & pepper (to taste)
- 2 boneless, skinless chicken breasts 1 in. cubes
- 2 yellow crookneck squash 1 in. cubes
- 2 zuccini 1 in. cubes
- 6+ white or brown mushrooms halved
- 8 bamboo skewers
- Carbohydrate 7.84022334218312 g
- Cholesterol 68.44 mg
- Fat 5.58495375087525 g
- Fiber 2.43465005019334 g
- Protein 29.7849874998582 g
- Saturated Fat 0.993168750112701 g
- Serving Size 1 1 Serving (331g)
- Sodium 211.584191345361 mg
- Sugar 5.40557329198978 g
- Trans Fat 0.591224374995213 g
- Calories 199 calories
Step-by-step
- To make the marinade: In a small bowl, combine olive oil, vinegar, lime juice, chipotle, garlic powder, salt, and pepper.
- Place the chicken in a shallow baking dish, pour marinade on top. Cover, and marinate in the refrigerator at least 1 hour.
- Preheat the grill to medium-high.
- Alternate adding chicken with vegetables onto skewers, and discard remaining marinade.
- Add a light coat of spray oil to the grill.
- Grill skewers for 10 to 15 minutes, or until the chicken is cooked through. Be careful not to overcook.
- Serve hot off the grill
Marinating chicken for a full hour tenderizes the meat while infusing the smoky spice of chipotle and the bright acidity of lime juice. Without adequate resting time, the outer layers taste strongly spiced while the center remains bland.
- Soak bamboo skewers in water for at least thirty minutes before threading to prevent them from burning on an open grill surface.
- Cut the squash, zucchini, and chicken into uniform one-inch cubes so they touch the heat source evenly and finish cooking at the same rate.
- Preheat the grill to medium-high heat before placing the skewers down, ensuring a proper sear and distinct grill marks on the poultry.
- Remove the skewers from the heat source after ten to fifteen minutes when the internal temperature of the chicken reaches 165 degrees Fahrenheit.
Alternative contact grills like a George Forman unit provide steady, dual-sided heat that speeds up the process without drying out the lean meat. Discard any residual liquid that touched raw poultry to prevent cross-contamination in the kitchen workspace.
