Honey lime chicken skewers featuring marinated chicken breast, zucchini, yellow squash, mushrooms, and bell peppers are perfect kabobs for the grill!
As I write about these honey lime chicken skewers, winter is still lingering in the Pacific Northwest—cold and grey. I find myself dreaming of longer days, warm evenings, and the smell of the BBQ fired up as we prepare simple, satisfying meals outdoors.
We fire up the grill as soon as it’s comfortable enough to linger outside without getting chilled or soaked. I can’t wait for warmer weather and Daylight Savings to arrive so we can spend more evenings grilling and relaxing on the patio.
There’s something special about sitting outside with a cold drink while my husband—our resident Grill Master—tends the coals, flippers, and tongs. These honey lime chicken skewers are one of those recipes that taste like summer and are easy to prepare and enjoy.
Scroll down for a printable recipe card at the bottom of the page
I found this honey lime chicken skewers recipe on Pinterest and adapted it by adding skewers of grilled summer vegetables. I grilled the vegetables separately and basted them with the reserved honey-lime marinade. The combination of sweet, tangy, and lightly charred flavors made this a favorite for warm-weather dinners.
How To Make These Chicken Skewers (it’s easy)
Start with boneless, skinless chicken breasts cut into large chunks. Marinate the chicken in a honey-lime mixture, thread onto skewers, and grill. Tip: marinate the chicken earlier in the day and refrigerate so all the flavor develops—then skewer and grill when you’re ready to eat.
For the vegetable skewers I used zucchini, yellow squash, red and orange bell peppers, and button mushrooms. Feel free to swap in your favorite vegetables—onions, cherry tomatoes, or other seasonal produce work well. Customize the skewers to suit your taste.
The chicken pieces soak up a bright honey-lime marinade that balances sweet, salty, and a touch of heat. Divide the marinated chicken between two skewers, and place vegetables on separate skewers so each cooks properly—meat and vegetables often finish at different times.
Grilling Honey Lime Chicken Skewers
Grill the kabobs, turning occasionally and brushing with the reserved marinade, until the chicken is cooked through and the vegetables are tender with light char. Remove everything from the grill and slide the chicken and vegetables off the skewers onto plates. I like to serve these skewers with steamed rice, but they’re equally good with a light salad, couscous, or grilled corn.
This recipe is quick, flavorful, and easy to scale up when you’re feeding a crowd. With a short prep and quick cooking time, honey lime chicken skewers make a reliable weeknight or weekend grilling meal.
Give these honey lime chicken skewers a try this grilling season—you’ll enjoy the bright flavors and simple preparation. Be kind to those you meet today; a small gesture or friendly word can brighten someone’s day.
Looking for More KABOB Recipes?
Find more recipes in the Recipe Index at the top of the page. A few kabob recipes you might enjoy include:
- Grilled Lime-Cilantro Shrimp Kabobs
- Fruit Kabobs
- Pineapple Coconut Shrimp Kabobs
- Lemon and Garlic Chicken Kabobs
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Recipe Source: http://kitchenmeetsgirl.com/honey-lime-chicken-skewers/
↓↓ PRINTABLE RECIPE BELOW ↓↓
Entree
American
honey lime chicken skewers
- 1 pound boneless skinless chicken breasts, cut into large chunks
- 2 Tablespoons cilantro, chopped (for garnish)
- 3 Tablespoons soy sauce
- 2 Tablespoons honey
- 1 Tablespoon vegetable oil
- Juice of 1 lime
- 2 garlic cloves, minced
- 1-2 teaspoons Sriracha sauce
- ⅛ teaspoon red pepper flakes
- 1 small zucchini, sliced
- 1 small yellow squash, sliced
- 6 button mushrooms, rinsed
- 1/2 red / orange bell pepper
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Cut chicken into 1–2″ chunks. Set aside while you prepare the marinade.
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In a small bowl, whisk together soy sauce, honey, oil, lime juice, minced garlic, Sriracha, and red pepper flakes. Reserve 3 tablespoons of the marinade for basting. Pour the remaining marinade over the chicken, cover, and refrigerate at least 1 hour (longer improves flavor).
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Thread the marinated chicken onto skewers, dividing evenly. Place vegetables on separate skewers so you can cook them to the appropriate doneness.
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For the veggie skewers, alternate the vegetables. Grill them, brushing occasionally with the reserved marinade. Vegetables will usually cook faster than chicken, so watch them closely.
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Grill chicken skewers over medium-high heat about 6–8 minutes per side, or until juices run clear and the chicken reaches a safe internal temperature. Turn occasionally to brown all sides. Remove skewers from the grill, slide chicken and vegetables off the skewers, and serve.
These skewers are delicious served with grilled vegetables such as zucchini, onions, mushrooms, and yellow squash. Use the vegetables you enjoy most.
If using wooden skewers, soak them in water for about 15 minutes before grilling to prevent burning.
Here’s one more to pin on your boards!