Grilled or Broiled Honey Chipotle Chicken Kebabs

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*Serves 4-6


Honey and Chipotle Vinaigrette (see recipe below)

2 large boneless, skinless chicken breasts, cut into 1-1/2" cubes

1 medium onion, cut into 1-1/2" pieces

2 colored bell peppers (I like red, orange or yellow), cut into 1-1/2" pieces

Mushroom Slices, optional

2 Tbsp. olive oil

Kosher salt and freshly ground black pepper, to taste


Prepare the Honey and Chipotle Vinaigrette (see recipe below). Reserve 1/4 cup of the vinaigrette and place in refrigerator. Add the chicken cubes to a large, shallow container or seal-able gallon freezer bag. Pour the remain vinaigrette over the chicken cubes and cover or seal container. Allow chicken to marinate for at least 2 hours, or overnight (the longer the better) in the refrigerator.

If using wooden skewers, soak them in water for an hour before grilling. I used about 8 metal skewers (12" long). Heat grill pan or outdoor grill to medium-high heat and spray with non-stick cooking spray. Or if cooking under a broiler, preheat the broiler and spray broiler pan with cooking spray.

Place onions and peppers in a medium bowl and drizzle with olive oil. Thread chicken and vegetables alternately onto skewers. Discard remaining marinade. Sprinkle kebabs with salt and pepper, if desired. Place kebabs on hot grill pan or under a broiler (on the top oven rack) with the oven door open. Watch the kebabs closely and turn them as each side gets charred, about 4-6 minutes per side. I rotated three times for a total of about 12-18 minutes. When the kebabs are almost done cooking (after the third side has been cooking for a few minutes) brush them with the remaining 1/4 Cup of marinade and then finish cooking them until done. Serve immediately warm. These are amazing with this Sweet and Savory Coconut Rice.

*Recipe Source: Adapted from A Farm Girl's Dabbles