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Grilled Citrus Chicken Kabobs

Grilled Citrus Chicken Kabobs are guaranteed to bring some sizzle to your grill this season. Serve as an appetizer or make it the star of the meal.
Prep Time1 hr 15 mins
Cook Time15 mins
Total Time1 hr 30 mins
Course: Main Course
Servings: 6
Calories: 285kcal
Author: Sandra


  • 2 pounds chicken tenders
  • 1 large orange
  • 1 lime
  • 1 cup Squirt any type of lemon/lime drink will work
  • 1/2 teaspoon ground thyme
  • 1/4 teaspoon granulated garlic
  • 1 teaspoon salt
  • white pepper to taste
  • ¼ cup canola or vegetable oil



  • Zest the lime and the orange. Set aside the lime and the orange, later for use.
  • In a medium mixing bowl, add the lime and orange zest, garlic, ground thyme, salt, pepper, oil and Squirt soda. Mix until well combined. Cut orange and lime in half, squeeze and add juices to the marinade, stir until mixed.
  • Add chicken, make sure the chicken is completely covered with the marinade. Cover the bowl and 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. You can also pour this all into a Ziplock bag (this is what I do) to store in the fridge.
  • 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.
  • Remove from grill and serve immediately, or cover with foil and serve later.


Prep time includes 1 hour to let the chicken rest in the marinade.


Calories: 285kcal | Carbohydrates: 7g | Protein: 32g | Fat: 13g | Saturated Fat: 1g | Cholesterol: 96mg | Sodium: 567mg | Potassium: 610mg | Sugar: 6g | Vitamin A: 95IU | Vitamin C: 16.7mg | Calcium: 20mg | Iron: 0.7mg