Best Tequila Lime Chicken Kabobs Recipes

BBQ Chicken Kabobs with Tequila Lime Cilantro image

Provided by Valerie Bertinelli

Time 2h30m

Yield 6 skewers

Number Of Ingredients 13

1/2 cup fresh lime juice
1/2 cup chopped fresh cilantro leaves and stems, plus more chopped leaves, for serving
1/2 cup chopped fresh cilantro leaves and stems, plus more chopped leaves, for serving
1/3 cup canola oil
1 tablespoon tequila
2 teaspoons kosher salt
1/2 teaspoon crushed red pepper flakes
2 cloves garlic, chopped
Freshly ground black pepper
3 to 4 boneless, skinless chicken breasts, cut into twenty-four 1-inch pieces
2 zucchini, cut into 1/2-inch rounds
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces

Steps:

Special equipment: 6 wooden skewers
In a large ziptop bag, add the lime juice, cilantro, oil, tequila, salt, red pepper flakes, garlic and some black pepper. Mix together and then add the chicken. Let the chicken marinate for 2 hours. During the last 20 minutes, soak the wooden skewers in water.
Preheat a grill to medium heat.
Remove the chicken from the marinade and pat dry (discard the marinade). Alternate threading the chicken, zucchini and bell peppers on each skewer. Cook the kabobs, turning after grill marks form, until the chicken is cooked through and the vegetables are charred at the edges, 12 to 15 minutes. Sprinkle with the remaining chopped cilantro before serving.

Tequila Lime Chicken Kabobs image

Provided by Annacia * @Annacia

Categories Chicken

Number Of Ingredients 11

3 clove(s) garlic, minced
1/3 cup(s) freshly-squeezed lime juice
1/3 cup(s) tequila
2 tablespoon(s) vegetable or canola oil
1/2 teaspoon(s) freshly-cracked black pepper, plus extra for sprinkling
1/2 teaspoon(s) ground cumin
1/2 teaspoon(s) sea salt, plus extra for sprinkling
2 pound(s) boneless, skinless chicken breasts
- wooden* or metal skewers
- sea salt and freshly-cracked black pepper
- (optional topping: finely-chopped fresh cilantro leaves)

Steps:

In a large bowl or ziplock bag, mix together garlic, lime juice, tequila, oil, black pepper, cumin and salt until combined. Add chicken breast pieces, and toss until evenly coated. Cover or seal, and refrigerate for 30 minutes, or up to 8 hours. The longer the better.
Remove chicken from bag, and discard the leftover marinade. Thread chicken onto skewers*, then season the chicken with a few extra pinches of salt and pepper.
Place skewers on the grill and cook for 6-8 minutes, turning once, until the chicken is cooked through. Remove and serve immediately, garnished with fresh cilantro if desired.
*If using wooden skewers, be sure to completely soak them in water for at least 10 minutes before threading on the chicken. This will help prevent them from burning.