Ginger Lime Chicken Kabobs

A super simple kabob recipe for the grill. Great for hot summer weeknights.

PREP TIME: 10 minutes

MARINATE: 30 minutes to 8 hours

COOK TIME: 15 minutes

TOTAL TIME: 8 hours 25 minutes

SERVINGS: 4-6 servings

INGREDIENTS:

1 pound Boneless, Skinless Chicken Breasts

1 Green Bell Pepper

1 Yellow Bell Pepper

1 Pint Grape Tomatoes

FOR MARINADE:

2 tablespoon Olive Oil

2 tablespoons Honey

2/3 cup Lime Juice

3 teaspoons Lime Zest

1/4 cup chopped Fresh Cilantro

2 tablespoons minced Fresh Ginger

1/8 teaspoon Cayenne Pepper

1/2 teaspoon Black Pepper

1 teaspoon Salt

DIRECTIONS:

1. Cut the chicken breasts into pieces 1-2 inches in size.

2. Combine marinade ingredients and reserve about 1/4 cup of marinade for basting kabobs on the grill. Pour the remaining marinade over chicken pieces in a Ziploc bag. Press out the air and seal the bag. Rotate the bag several times to coat the chicken. Marinate in the refrigerator for at least 30 minutes or for up to 8 hours in the refrigerator.

3. If using wooden skewers, soak in water for about 30 minutes before cooking.

4. Wash tomatoes and bell peppers. Cut the bell peppers into pieces 1-2 inches in size.

5. After chicken is finished marinating, construct kabobs alternating between chicken, bell pepper, and tomatoes.

6. Bring grill to medium heat and grill kabobs for 4-5 minutes with the lid closed.

7. Brush kabobs on both sides with reserved marinade, flip over kabobs, and cook for 4-5 more minutes, or until chicken is fully cooked (165 degrees Fahrenheit).

8. Let kabobs rest for 3-5 minutes before serving.