These Easy Ginger Lemon Chicken Kabobs are a tasty treat! Marinated in zesty lemon and spicy ginger, they’re perfect for grilling season. Plus, they come together quickly!
I love how colorful these kabobs are with bright veggies! They make a lovely dinner, and if there are any leftovers, I enjoy them cold—just as good the next day! 😋
Key Ingredients & Substitutions
Chicken Thighs: I prefer using chicken thighs because they stay juicy and tender. If you want a leaner option, chicken breast works too, but be careful not to overcook it!
Lemon and Lime Juice: Fresh juice is essential for brightness in this dish. If you’re out of fresh, bottled juice can work in a pinch, but the flavor won’t be as vibrant. Another option is to use apple cider vinegar for a different zing!
Fresh Ginger: Grating fresh ginger gives a lovely kick. If you don’t have any, ground ginger can substitute, but use only about half as much since it’s more concentrated. I love the warmth that fresh ginger adds!
Honey: This adds a touch of sweetness. You can swap it for maple syrup or agave nectar if you’re looking for alternatives, especially for a vegan option!
Chili Powder: If you want a little heat, add chili powder! For a more intense heat, consider using cayenne or crushed red pepper flakes instead.
How Do I Get Perfectly Grilled Kabobs?
Grilling kabobs can be a little tricky, but here are some tips to get great results every time:
- Preheat your grill to medium-high. This helps prevent sticking and ensures even cooking.
- Soak wooden skewers in water for 30 minutes before using. This keeps them from burning on the grill.
- Don’t overcrowd the skewers! Give the chicken some space to cook evenly and develop those delicious grill marks.
- Flip the kabobs every few minutes until the chicken is cooked through (internal temp should reach 165°F). This also helps prevent them from charring too much.
- Let the kabobs rest for a couple of minutes after grilling. This keeps them juicy!
Easy Ginger Lemon Chicken Kabobs
Ingredients You’ll Need:
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh lime juice
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 2 tablespoons honey
- 2 tablespoons grated fresh ginger
- 3 garlic cloves, minced
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon chili powder (optional, for a touch of heat)
- Salt and pepper, to taste
- Fresh cilantro, chopped, for garnish
- Lemon and lime wedges for serving
- Wooden or metal skewers (if wooden, soaked in water for 30 minutes prior to use)
How Much Time Will You Need?
This scrumptious recipe takes about 10 minutes to prep, plus at least 30 minutes (up to 2 hours for more flavor) for marinating the chicken. Grilling will take about 10-12 minutes. So, overall, you’re looking at about 50 minutes to 2 hours total, depending on your marinating time!
Step-by-Step Instructions:
1. Make the Marinade:
In a large bowl, start by whisking together the lemon juice, lime juice, soy sauce, olive oil, honey, grated ginger, minced garlic, ground turmeric, chili powder (if you want a little kick), salt, and pepper. Mix it all up until it’s well combined. The aroma will be irresistible!
2. Marinate the Chicken:
Add the bite-sized pieces of chicken to the marinade. Toss them around to make sure every piece is nicely coated. Cover the bowl with plastic wrap and pop it in the fridge. Let it marinate for at least 30 minutes, but if you can wait 1-2 hours, the flavors will be even better!
3. Preheat and Prepare:
While the chicken is marinating, preheat your grill or grill pan to medium-high heat. If you’re using wooden skewers, don’t forget to soak them in water if you haven’t already. This prevents them from burning on the grill.
4. Skewer the Chicken:
Once marinated, it’s time to thread the chicken pieces onto the skewers. Pack them onto the skewers evenly but be careful not to pack them too tightly, as the heat needs to circulate around them for even cooking.
5. Grill the Kabobs:
Place the skewers on the grill and let them cook for about 10-12 minutes. Be sure to turn them occasionally so they get nice grill marks and cook evenly. You’ll know they’re done when the chicken is no longer pink in the middle (aim for an internal temperature of 165°F).
6. Serve and Enjoy:
Once grilled, remove the kabobs from the grill and transfer them to a serving platter lined with parchment paper. Garnish with freshly chopped cilantro and add lemon and lime wedges around the kabobs for a pop of color and extra zing. Serve immediately, squeezing some extra lemon or lime juice over them for that extra freshness.
Enjoy your flavorful, zesty Easy Ginger Lemon Chicken Kabobs! Perfect for summer barbecues or a quick weeknight dinner!
FAQ for Easy Ginger Lemon Chicken Kabobs
Can I Use Chicken Breast Instead of Thighs?
Yes, you can use chicken breast! Just be mindful not to overcook them, as they can dry out more easily than thighs. Aim for an internal temperature of 165°F for perfectly cooked chicken.
How Can I Make These Kabobs Spicy?
If you like some heat, add more chili powder to the marinade or include a pinch of cayenne pepper. You can also marinate with sliced fresh jalapeños for an extra kick!
Can I Make the Marinade Ahead of Time?
Absolutely! You can prepare the marinade a day in advance and store it in the fridge. Just add the chicken to the marinade when you’re ready to cook. This can help enhance the flavors even more!
How Should I Store Leftover Kabobs?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them gently in a skillet or microwave. They’re delicious cold, too, as a salad topping!
