These Grilled Chicken Kabobs, or Pinchos de Pollo, are full of flavor and grilled to perfection! A delicious gluten free, Whole30, and low carb dish.
The chicken is moist and juicy and each piece has the perfect grill mark on it. These make such a great summer meal and pair great with potatoes, rice or grilled veggies.
Soaking the skewers
It is important to soak the wooden skewers for at least 30 minutes before grilling to make sure they don't catch on fire. Just fill a pan with water and let them sit. This is an easy step, but one that shouldn't be skipped. Metal skewers would also work and those are handy because they are reusable.
Simple Marinade
The marinade is super easy to make and is slightly tangy from the lime and the fresh oregano adds so much flavor! The ingredients are simple- salt, pepper, garlic, oregano, olive oil and lime juice.
Cutting the chicken for the kabobs
Make sure the pieces of chicken are cut as evenly as possible. If they are different in size, pair the small pieces together and the larger pieces together so that they cook at the same rate. Chicken breast is used, but this would work great with chicken thighs because those are harder to overcook.
These grilled chicken kabobs make a great appetizer or light meal! I made some veggie kabobs with zucchini, peppers, and tomatoes with them and it made the perfect meal. You will love how flavorful and easy these are! Here are some more grilled recipes to try:
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Grilled Chicken Kabobs
Ingredients
- 1 tablespoon minced garlic*
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- 2 teaspoons minced fresh oregano or 1 teaspoon dried
- 1 tablespoon extra virgin olive oil
- 1 tablespoon freshly squeezed lime juice
- 1 ½ pounds boneless skinless chicken breast
Instructions
- Have ready 7 to 9 skewers. If using wooden or bamboo skewers, soak them in water for at least 30 minutes before grilling.
- In a bowl, combine the garlic, salt, pepper, oregano, oil and lime juice and stir to form a paste.
- Cut chicken breasts into 1-inch chunks and place in a glass container with a lid. Pour the marinade over the chicken and stir to combine. Cover the chicken and refrigerate for a minimum of 2 hours, up to overnight.
- Prepare a grill for direct cooking over medium heat (325 to 375F [170 to 190C]). Depending on the type of grill this may take 15 to 20 minutes.
- Remove the chicken from the refrigerator and thread it onto the skewers, spreading each piece as flat as possible and leaving a very small space between each piece.
- Once the grill is hot, brush the cooking grates clean, if necessary (to prevent sticking). Grill the kebabs over direct medium heat, keeping the lid closed as much as possible, until the chicken is firm to the touch and no longer pink in the center, 8 to 10 minutes total, turning once or twice during cooking. Take care not to overcook.
- Remove from the grill and serve immediately.
Raylean says
Tried this - absolutely divine. Thank-you!!
Darryl Edwards says
Ticks all the boxes for me - chicken on a stick! Sweet! Thanks for another great recipe for me to try out!
Jessica DeMay says
Thanks, Darryl! Food on a stick is always fun!
Georgie says
Oooh my kiddos would love these without a doubt! That seasoning sounds on point <3
Jessica DeMay says
Thanks, Georgie! Yes, I think your kids would enjoy them 🙂
Donna says
Perfect for the BBQ (us South Afrcian's call it a braai) cant wait to give these a try!
Jessica DeMay says
Yes! Thanks, Donna!
Katja says
It's been wicked hot here, and I can't bring myself to cook. But grilling these is going to be so easy. Thanks!
Jessica DeMay says
A no oven option is perfect for a heat wave! Thanks, Katja!