Chili-Lime Chicken Kabobs Recipe -
Chili-Lime Chicken Kabobs Recipe
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Chili Lime Chicken Kabobs
See how to make a quick, flavorful marinade for grilled chicken kabobs. See more
  • READY IN hrs

Chili-Lime Chicken Kabobs

Recipe by  

"I invented this recipe for a quick dinner. I only marinated the chicken for one hour, but I am sure if you marinate longer, it would taste even better."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    1 hr 30 mins


  1. In a small bowl, whisk together the olive oil, vinegar, and lime juice. Season with chili powder, paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper. Place the chicken in a shallow baking dish with the sauce, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.
  2. Preheat the grill for medium-high heat. Thread chicken onto skewers, and discard marinade.
  3. Lightly oil the grill grate. Grill skewers for 10 to 15 minutes, or until the chicken juices run clear.
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  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cook time, etc., the actual amount of the marinade consumed will vary.

Reviews More Reviews

Most Helpful Positive Review
May 21, 2008

10 stars for sure..This marinade was fabulous. The only changes were I doubled the recipe and added 3 limes opposed to two(for which I used a glass lemon juicer to get all the juice possible and the pulp), some zest from one lime and instead of garlic powder I went with a fresh clove minced and I also added in some fresh cilantro for our taste preference. Marinaded for 3 or so hours and I couldn't eat enough pieces. YUMMY! The perfect amount of lime and chili taste. Will be making often this summer. Thanks!

Most Helpful Critical Review
May 04, 2006

I flubbed this so I am giving a 1 star meal (we ate something else for dinner instead), 3 stars to account for my mistake. I marinaded these for about 6 hours (using the juice from one fresh lime) but I still don't think that is long enough to get the good flavor that other reviewers have achieved. I was working w/ a new gas grill & I greatly overcooked them. But, as Michelle said, there wasn't enough flavor & what flavor did come through...was predominately chili powder. I added mushrooms & bell peppers to my skewers in hopes of making it a complete meal but I didn't marinade them (I don't think the lime would complement the mushrooms) & was afraid to add seasonings for fear of competing w/ the chicken marinade. The result...completely flavorless veggies that didn't add a thing to the dish. I don't know if I will ever try this dish again, I'm thinking that even if I had not overcooked it, that it still wouldn't have enough flavor for me ...sorry.

Jan 30, 2004

This recipe was delicious! I followed it exactly and doubled it so I'd have enough to marinate all the veggies in. I didn't exactly taste either the chili or the lime, I just tasted that it was delicious! My husband said he could definitely taste the chili though. I wouldn't recommend marinating it longer than 4 or 5 hours though b/c I marinated for 4 and the chicken was starting to fall apart...the combination of lime juice and vinegar really breaks down the chicken quickly!

Oct 28, 2005

I did not make kabobs with this; instead, I marinated 4 chicken breasts overnight in the marinade and broiled these. They were really good and tender with a nice kick to them.

Feb 03, 2004

I have made this so many times I habve lost count. Great on the BBQ or if it;s to cold outside I broil (but watch it not to close to the top)I have also cooked in a skillet if I am in a real hurry. Try cooking with tomatoe peppers and pineapple chunks on skewers, my daughter par boiled potatoe then put that on a skewer with the chicken brushed the potatoe with butter great for a picnic.

Aug 09, 2010

These are definitely more spicy than flavorful and come out very moist. I marinated these for 6 hours and skewered the chicken with red and green peppers, onions and cherry tomatoes. Next time I think I'll use crushed garlic vs. garlic powder, and increase the amount of lime juice for a bit more citrus flavor. Overall, it was very good served with southwestern rice. If you like spicy food, try this one.

May 29, 2003

Made this vinaigrette a few weeks ago and will be making it again tomorrow night. I subbed Key Lime Juice and a clove of crushed garlic. Marinated chicken, shrimp and veggies (green & yellow squash, green & red peppers, cherry tomatos, mushrooms and pineapple chunks) before tossing them all on the grill. Thanks.

Sep 13, 2003

oh my goodness-someone please make my parents stop telling me how good this was!!!I made this on Memorial Day and they haven't stopped foaming at the mouth for them since.Not only a keeper but a staple at every picnic from here to the end of time for my Mom and Dad apparently.Thanks for a great recipe-you helped me win over some tough critics!!!


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  • Calories
  • 227 kcal
  • 11%
  • Carbohydrates
  • 3.2 g
  • 1%
  • Cholesterol
  • 65 mg
  • 22%
  • Fat
  • 13 g
  • 20%
  • Fiber
  • 0.9 g
  • 3%
  • Protein
  • 23.9 g
  • 48%
  • Sodium
  • 64 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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