Sweet Ginger & Lime Chicken Kabobs

It’s that time again, oh yea babe, it’s GRILLING SEASON! Soo yum! I love to utilize the grill, it gives that great smoky, caramelize-y flavor you just cant get any other way! In steps today’s recipe for sweet ginger and lime chicken kabobs, mmm get ready to drool!

Sweet Ginger & Lime Chicken Kabobs

Ingredients

1 each                         Chicken Breast, boneless skinless
2 each                         Chicken Thighs, boneless skinless
1 each                         Zucchini, medium sized
1/2                               Whole onion, I prefer a sweeter onion like a vidalia but any will do
1/2                               Butter, stick unsalted
2 each                         Garlic Cloves, minced fine or grated
1 Tbls                          Fresh Ginger Root, minded fine or grated
1/4 Cup                     Green Onion, cut into 1 1/2 -2 inch pieces
1/2 Lime                   The zest and juice from 1/2 of a lime
3 Tbls                         Granulated Sugar
1 Tbls                          Red Wine Vinegar
1/2 Cup                     Soy Sauce
Fresh Cracked Pepper to taste
Skewers for assembly

Directions

*If you are using wooden skewers for this recipe I suggest soaking them in water for AT LEAST an hour. This will help prevent them from burning while one the grill.**

First you will want to get the marinade ready. In a sauce pot over medium low heat melt the butter. Add the green onions, garlic and ginger. Cook this until aromatic about 2 minutes. Add the remaining ingredients and turn off heat. Let this sit on the counter to cool down while you cut you chicken pieces.

Sweet Ginger & Lime Chicken Kabobs
Cut the chicken into about 1 – 1 1/2 inch pieces, keep them around the same size as much as possible. Cut the zucchini and onion into the same size as well. Separate the onion petals and discard the smaller ones. Now, you will want to marinade the chicken and the veggies. Do this separately. Pouring the marinade over the chicken and coating it in the mixture. Do the same with the veggies but make sure they are in separate containers. Place this into the fridge and let marinade for at least an hour but no more than 3 hours. (When you take the marinated veg and chicken out of the fridge it will look pretty nasty, the butter will harden back up so don’t be alarmed, this is good!) When chicken and veg is done marinating, skewer the pieces. Any which way is fine. Discard the marinade that the chicken was in but save the left over marinade from the veggie container.

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Get the grill nice a hot over high heat. Reduce temperature to medium and oil the grill grates. You can do this by using a clean towel dipped in a little bit of vegetable oil and with a tong go over the grates quickly. The grate will probably smoke some from the oil but that is normal. Place the kabobs on the grill over the medium heat. Resist the urge to move them until a nice sear has taken place.

Sweet Ginger & Lime Chicken Kabobs

Turn over the kabobs and brush with some of the remaining marinade. Flip the kabobs back over after you have seared it on the second side and brush with marinade again. Discard any remaining marinade. Let the chicken cook all the way through, if needed use a thermometer and when the chicken reaches 165 degrees it is done. Serve with your favorite sides and enjoy!

Sweet Ginger & Lime Chicken Kabobs
Author: Dana @ ThisSillyGirlsLife.com
Prep time:
Cook time:
Total time:
Serves: 2-4
*If you are using wooden skewers for this recipe I suggest soaking them in water for AT LEAST an hour. This will help prevent them from burning while one the grill.**
Ingredients
  • 1 each Chicken Breast, boneless skinless
  • 2 each Chicken Thighs, boneless skinless
  • 1 each Zucchini, medium sized
  • 1/2 Whole onion, I prefer a sweeter onion like a vidalia but any will do
  • 1/2 Butter, stick unsalted
  • 2 each Garlic Cloves, minced fine or grated
  • 1 Tbls Fresh Ginger Root, minded fine or grated
  • 1/4 Cup Green Onion, cut into 1 1/2 -2 inch pieces
  • 1/2 Lime The zest and juice from 1/2 of a lime
  • 3 Tbls Granulated Sugar
  • 1 Tbls Red Wine Vinegar
  • 1/2 Cup Soy Sauce
  • Fresh Cracked Pepper to taste
  • Skewers for assembly
Instructions
  1. First you will want to get the marinade ready. In a sauce pot over medium low heat melt the butter. Add the green onions, garlic and ginger. Cook this until aromatic about 2 minutes. Add the remaining ingredients and turn off heat. Let this sit on the counter to cool down while you cut you chicken pieces.
  2. Cut the chicken into about 1 – 1 1/2 inch pieces, keep them around the same size as much as possible. Cut the zucchini and onion into the same size as well. Separate the onion petals and discard the smaller ones.
  3. Now, you will want to marinade the chicken and the veggies.
  4. Do this separately. Pouring the marinade over the chicken and coating it in the mixture. Do the same with the veggies but make sure they are in separate containers. Place this into the fridge and let marinade for at least an hour but no more than 3 hours. (When you take the marinated veg and chicken out of the fridge it will look pretty nasty, the butter will harden back up so don’t be alarmed, this is good!)
  5. When chicken and veg is done marinating, skewer the pieces. Any which way is fine. Discard the marinade that the chicken was in but save the left over marinade from the veggie container.
  6. Get the grill nice a hot over high heat. Reduce temperature to medium and oil the grill grates. You can do this by using a clean towel dipped in a little bit of vegetable oil and with a tong go over the grates quickly. The grate will probably smoke some from the oil but that is normal.
  7. Place the kabobs on the grill over the medium heat. Resist the urge to move them until a nice sear has taken place. Turn over the kabobs and brush with some of the remaining marinade. Flip the kabobs back over after you have seared it on the second side and brush with marinade again. Discard any remaining marinade.
  8. Let the chicken cook all the way through, if needed use a thermometer and when the chicken reaches 165 degrees it is done.
  9. Serve with your favorite sides and enjoy!

sillysig

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72 Comments at Sweet Ginger & Lime Chicken Kabobs

  1. Saw these on Google+, but I’m hopping over from the All things Pretty party on Sparkles and a Stove. Maybe I can sneak veggies into the family if they are grilled 🙂 Grrr…I’m having issues with Comment Luv- my URL “can’t be found” when I post comments. Another tech issue to figure out…Glad to see you’re up and running again!

  2. Wow, these kabobs look so incredibly delicious! I’m so glad you shared your awesome recipe! I’d like to let you know about “Party Thyme”…an ongoing spice party I am having on my blog. The theme for June is “Get Your Grill On” and this is a great recipe! Here are two links for you to learn more.

    http://www.4you-withlove.com/2013/06/party-thyme-get-your-grill-on.html

    http://www.4you-withlove.com/2013/05/party-thyme-on-going-spice-party.html

    Marilyn

  3. This sounds delicious! I’ve learned I can get my boys to eat veggies when they’re served kabob style. Can’t wait to try this recipe. Thanks for sharing. Have a great weekend!

  4. What a great recipe! I love the inclusion of zucchini. My man isn’t a big grill fan, but I know he’ll like the flavors in this (once he finally gets home from deployment). What guy doesn’t like to grill? That’s kind of strange, isn’t it?

  5. Ginger and Lime!!! YUM, I’m in! My son is in FL for the summer and I’m gonna try these while he’s gone (he’s not much of a ginger or chicken fan, but I love ginger!!). Thanks for sharing with random recipe roundup! 😀

  6. WOW just WOW! These look so good an easy to make! yum! I might have to make a tatziki sauce to go along with these delicious kabobs. I am sure my whole family will love them! Thanks for posting.

  7. Hi Dana, we love kabobs! The Ginger & Lime Chicken Kabobs look really good. I pinned it to my Chicken Recipe board. Thanks for joining the Rock N Share party! Have a great day. D@TheShadyPorch

  8. Ginger and lime is one one of my favorite combos 🙂 add in a bit of chili garlic and a dash of honey 🙂 YUM.

    I wholeheartedly second the soaking of bamboo skewers! What a yummy recipe! Thank you so much for linking it up to Mouthwatering Mondays!

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