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Grilled chipotle chicken and vegetable skewers on a wooden board, garnished with lime slices, red onion, and cilantro, with a bowl of sauce nearby.
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Chipotle Chicken Kabobs

Every skewer comes off dark and sticky at the edges, the honey doing exactly what it's there to do. One marinade, twenty minutes at the grill, and dinner's the platter everyone reaches for first.
Prep Time15 minutes
Cook Time12 minutes
Marinate2 hours
Total Time27 minutes
Course: Main Course
Cuisine: Mexican-inspired
Servings: 4 servings (about 4-5 oz chicken per person)
Calories: 260kcal
Author: Kita Roberts

Ingredients

For the Kabobs

  • 1.5 lbs boneless, skinless chicken thighs cut into 1.5-inch cubes
  • 1/2 batch Chipotle Chicken Marinade
  • 1 large red onion cut into 1.5-inch chunks
  • 2 large bell peppers (one red, one green or yellow), cut into 1.5-inch chunks
  • 1 tablespoon olive oil for the vegetables
  • Kosher salt and black pepper to taste

Instructions

Marinate the Chicken

  • Toss the cubed chicken thighs with the chipotle chicken marinade. Refrigerate 2 to 4 hours. Keep the vegetables separate.

Season the Veggies

  • Right before skewering, toss the onion and bell peppers with olive oil, kosher salt, and black pepper.
    A glass bowl with chopped red onion, bell peppers, and cucumber being mixed with a spatula. Two limes, a small bowl of salt, and a sauce are nearby on a white surface.

Thread the Kabobs

  • Thread the chicken and vegetables alternately onto skewers, leaving a small gap between pieces so heat can circulate.
    A hand threads marinated chicken, red onion, and red bell pepper onto a wooden skewer on a cutting board, with limes in the background.

Grill the Kabobs

  • Preheat grill to medium-high (400°F). Oil the grates. Grill 10 to 12 minutes, turning a quarter turn every 2 to 3 minutes, until chicken reaches 165°F and edges are charred.
    Chipotle chicken and vegetable skewers with red onion, bell peppers, and grilled chicken pieces cooking on a grill pan.

In the Oven

  • Preheat oven to 425°F. Place skewers on a wire rack over a baking sheet. Bake 15 to 18 minutes, until chicken reaches 165°F, then broil 2 minutes for char.

In the Air Fryer

  • Arrange skewers in a single layer in the air fryer basket. Cook at 400°F for 10 to 12 minutes, flipping halfway, until chicken reaches 165°F.

Notes

  • Storage: Refrigerate leftovers for up to 4 days in an airtight container; remove meat and vegetables from skewers first.
  • Reheating: Remove the chicken and veg from the skewers and reheat in a skillet over medium heat with a splash of water or oil. Avoid the microwave; it makes the chicken rubbery.
  • Wood skewers: Soak in water for at least 30 minutes before threading to prevent scorching.
  • Full marinade recipe: girlcarnivore.com/chipotle-chicken-marinade/

Nutrition

Serving: 1serving | Calories: 260kcal | Carbohydrates: 6g | Protein: 34g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 162mg | Sodium: 157mg | Potassium: 583mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1904IU | Vitamin C: 78mg | Calcium: 26mg | Iron: 2mg