Southwest Grilled Chicken Kabobs | Easy Southwest Chicken Marinade

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

chicken breast

🥗Healthier: turkey breast

💰Cheaper: chicken thighs

Chicken thighs are often less expensive and juicier.

Soak kabob sticks in about 1 inch of water for a couple of hours before grilling to prevent burning.

Trim any excess fat from the chicken breast and cut into 1.25 inch chunks.

In a bowl, combine 1/4 cup avocado oil, 2 tablespoons brown sugar, 2 tablespoons chili powder, 1 tablespoon cumin, 1 tablespoon cayenne, 2 cloves minced garlic, and juice from 1/2 lemon.

Add 1-2 tablespoons of adobo sauce to the marinade, mix well, and cover with plastic wrap. Store in the refrigerator for a couple of hours.

Cut vegetables (peppers, onion, mushrooms) into 1 inch chunks for even cooking.

Assemble kabobs by alternating pieces of chicken and vegetables on soaked kabob sticks, starting and ending with a pepper or onion.

Brush assembled kabobs with remaining marinade and place on a preheated grill over medium-low heat.

Cook kabobs for about 3 minutes on each side, flipping 2-3 times for even cooking, until the internal temperature reaches 160 degrees.

Melt a little butter and brush it over the kabobs while they cook.

Squeeze lime juice over the kabobs before serving.

Cooking Techniques

Equipment Needed

Spice Level: