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Jalapeño-Lime Grilled Chicken Kabobs

These Jalapeño-Lime Grilled Chicken Kabobs are a perfect balance of sweet and spicy. This recipe is a must have for you and your grill this summer.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Servings: 6
Calories: 278kcal
Author: Sandra


  • 2 pounds chicken tenders
  • 3 limes
  • 2 jalapeños
  • 1 cup Squirt any type of lemon/lime drink will work
  • 1/4 teaspoon granulated garlic
  • 1 teaspoon salt
  • white pepper to taste
  • 1/4 cup vegetable oil
  • 1 bunch fresh cilantro



  • Cut 1 of the jalapeños in half, remove seeds and stem. Finely dice and set aside in a medium mixing bowl. Zest 1 lime and add to bowl with the jalapeño.
  • Add the garlic, salt, pepper, oil and Squirt soda. Mix until well combined. Add juice from all 3 limes and stir.
  • Add chicken, making sure the chicken is completely covered with the marinade. Place in the fridge for at least an hour. I usually mix this up in the morning before the kids go to school and let it sit all day.
  • If you are using metal skewers skip this part, if you are using wood skewers follow the directions below. I know there is a debate whether or not to soak your skewers and to each their own. But I soak mine, I have found that I get less wood pieces in the chicken and they don’t go up in flames.
  • I completely soak my skewers for 30 minutes, sometimes accidentally longer. Make sure the entire stick is completely dredge in water. Once they have soaked, remove and start to assemble the skewers.


  • Take the chicken and one piece at a time, lace them through the skewer starting at the larger end of the chicken. You can also just slide the entire tender on the skewer if you'd like. Once completed drizzle extra marinade over the chicken, and let it sit while grill is heating up.
  • Place chicken on heated grill over medium heat. Cover grill and cook 3 minutes, then turn over the kabob and cook another 3 minutes. At this point check the chicken. To know if the chicken is done the juices should be clear and the center of thickest part is cut (170°F). If not done, continue to cook, at this point I leave the lid open and just turn the kabobs so they are cooked evenly on both sides. My chicken takes about 8-10 minutes.
  • Thinly slice remaining jalapeño and tear or coarsely chop cilantro. Garnish chicken with the jalapeño slices and cilantro.
  • Serve immediately or cover with foil and serve later. Enjoy!


1 hour to marinade the chicken is time not included in total time.


Calories: 278kcal | Carbohydrates: 8g | Protein: 32g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 96mg | Sodium: 568mg | Potassium: 612mg | Fiber: 1g | Sugar: 4g | Vitamin A: 200IU | Vitamin C: 17.5mg | Calcium: 19mg | Iron: 0.8mg