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.
Emily @ Recipes to Nourish says
This grilled chicken looks delicious! They're perfectly seasoned with that hint of lemon too. SO yummy!
Jessica DeMay says
Thanks, Emily! We made them again last week because they are so good!
ChihYu says
My husband would LOVE this dish. He loves grilled chicken kebab skewers. I'm going to make this one for him. Thanks !
Jessica DeMay says
I hope he loves them, ChihYu! They are so easy, too! 🙂
Michele Spring says
This is one of the recipes from that book that I have my eye on. Now that I've gotten your vote it will have to be made soon. I can vouch for the Ropa Vieja - I made it the other night and one of my son's friends joined us for dinner and loved it so much that he asked me to copy the recipe and give it to his mom. Score! 🙂
Jessica DeMay says
You will love it, Michele! Glad to know the Ropa Vieja is good. It looks and sounds amazing so I know I need to try it. 🙂
Irena Macri says
Chicken always tastes better on a stick. This looks so yummy xx
Jessica DeMay says
Thanks, Irena!
Lori says
Love kabobs! I'll have to try this with our fresh oregano from the garden soon as it's ready.
Jessica DeMay says
Thanks, Lori! You are so lucky to have fresh oregano! This was actually the first time I've used it and I totally love it. I'm used to using the dried stuff, but was happy to find it at my local store. I'll definitely use it again. So good!
Cristina Curp says
Love this recipe! So legit! The whole book is just amazing!
Jessica DeMay says
I agree- the whole book is great!
Carrie @ Clean Eating Kitchen says
These look great, Jessica! I can't believe it's already Labor Day weekend coming up!!!
Jessica DeMay says
Thanks, Carrie! I know! Fall is unofficially here 🙂
Kari - Get Inspired Everyday! says
So simple and so flavorful, we love making all sorts of foods into grilled skewers so I can't wait to try this out!
Jessica DeMay says
Thanks, Kari! You'll love the flavors 🙂
Jean says
I looooove all foods on a sticks and this recipe looks awesome! It'll be a good one for Labor Day!
Jessica DeMay says
Thanks, Jean! Yes, so perfect!
Renee says
My kids love anything on a stick! What a fun presentation!
Jessica DeMay says
Thanks, Renee!