Description
These flavorful Grilled Chicken Kabobs with Vegetables feature juicy marinated chicken thighs skewered alongside corn, red onion, and jalapeño peppers. Finished with a zesty cilantro lime sauce and a sprinkle of cotija cheese, this dish is perfect for a vibrant summer BBQ or an easy weeknight dinner.
Ingredients
Scale
For the Chicken and Vegetables
- 4 boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 2 corn on the cob, cleaned and cut into 1-inch pieces
- 4 jalapeño peppers, seeded and cut into 1-inch pieces
- ½ small red onion, cut into 2-inch pieces
- 5 tbsp avocado oil (or any high heat oil), divided
- 1 ½ tbsp taco seasoning
- ½ tsp kosher salt
For the Cilantro Lime Sauce and Garnish
- ¼ cup sour cream
- 2 tbsp cilantro, finely chopped (plus 2 tbsp more for garnish)
- ½ small lime, juiced and zested
- 1 tbsp Tajín seasoning (plus ½ tsp more for garnishing)
- ¼ cup cotija cheese, crumbled
Instructions
- Preheat the Grill: Begin by preheating your grill to 400ºF to ensure it’s hot and ready for cooking the kabobs.
- Marinate the Chicken: In a bowl, mix 4 tablespoons of avocado oil with the taco seasoning. Add the chicken pieces and toss well to coat them evenly. Cover and let the chicken marinate in the refrigerator while you prepare the vegetables.
- Assemble the Kabobs: Thread the chicken pieces, corn chunks, red onion pieces, and jalapeño segments alternately onto skewer sticks. Use the remaining 1 tablespoon of avocado oil to lightly brush the corn, onions, and jalapeños. Sprinkle all the skewers on both sides with kosher salt to season.
- Grill the Kabobs: Place the skewers on the preheated grill over medium heat. Grill for 8-10 minutes total, turning halfway through to ensure even cooking. Check with a meat thermometer that the chicken reaches an internal temperature of 165ºF for safety.
- Prepare the Cilantro Lime Sauce: While the kabobs are grilling, mix sour cream, 1 tablespoon of Tajín seasoning, lime zest, lime juice, and 2 tablespoons of chopped cilantro in a small bowl until well combined.
- Serve and Garnish: Transfer the cooked skewers to a serving platter. Drizzle the cilantro lime sauce over them, then sprinkle with an additional ½ teaspoon of Tajín seasoning, the reserved cilantro, and crumbled cotija cheese for a bright, flavorful finish.
Notes
- Soak wooden skewers in water for 30 minutes before assembling to prevent burning on the grill.
- Adjust the heat of the jalapeños to your preference by leaving in some seeds or removing all seeds.
- You can substitute chicken thighs with chicken breast, but thighs remain juicier when grilled.
- If you don’t have a grill, you can use a grill pan or broil the kabobs in the oven.
- To make this recipe spicier, add extra Tajín seasoning or sprinkle with chili powder.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Keywords: grilled chicken kabobs, chicken skewers, cilantro lime sauce, Mexican grilled chicken, summer BBQ recipes, healthy grilled chicken
