These easy Chicken Kabobs brushed with a honey lime sauce are juicy, tender and flavorful. No more dry or rubbery grilled chicken! (gluten free, paleo)
Grilling season is officially in full force and I can’t think of a better way to celebrate than with some juicy chicken kabobs!
There’s something so satisfying about eating a tender and moist kabob on a hot summer day with friends and family that instantly puts me in a relaxed, happy mood. I absolutely love it. But have you ever made chicken kabobs that turned out dry and rubbery? I know I have, and it was definitely NOT happy and relaxing. It was really sad and disappointing!
Today I’m excited to partner with my besties at Morton Salt to show you how I make perfectly juicy, tender and moist chicken kabobs every single time. All you need is 30 minutes of letting the chicken rest in a mixture of water, some Morton’s Coarse Kosher Salt® and a touch of table sugar and you’re good to go.
So whether you call them kabobs, kebobs, kebabs or skewers, here’s how to make the JUICIEST chicken kabobs ever! Let’s get started.
How to make juicy chicken kabobs
- Place boneless skinless chicken breasts in a large bowl full of water, Morton’s Coarse Kosher Salt® and sugar. Cover and refrigerate for 30 minutes.
- Remove the chicken from the water and pat dry with paper towels. Cut chicken into bite-sized chunks.
- Transfer chicken to a large bowl and toss with olive oil and seasonings.
- Thread chicken onto metal or wooden skewers and grill on high heat for 10 to 15 minutes, turning halfway through the cooking time, until chicken if fully cooked through.
Once the chicken is cooked through and ready to eat, you can serve it as is or you can brush it with a sauce like this sweet and salty honey lime sauce.
The sauce is a simple mixture of butter, honey, lime juice, a pinch of Morton’s Coarse Kosher Salt® to make sure it isn’t too sweet, cilantro and red pepper flakes. I thickened it up slightly by adding in a little corn starch. (If you’re following the Paleo diet or trying to avoid corn, you can use arrowroot powder instead.)
Tips for making chicken kabobs
- Don’t skip out on brining the chicken. It only takes 30 minutes to ensure that your chicken is juicy and tender, so don’t forget this step! During that time, you can make the honey lime sauce and get together all the other seasonings so you don’t waste any time.
- Try to cut the chicken pieces into same size chunks. This ensures the chicken will cook evenly and all the skewers will be done cooking at the same time.
- If you’re using wooden skewers instead of metal ones, be sure to soak them in water for 15 minutes up to overnight to prevent them from burning on the grill.
- It’s important to salt the honey lime sauce so that it isn’t overly sweet. This will result in balanced sweet and salty chicken that will have people asking for seconds!
- For easy cleanup, line a baking sheet with aluminum foil before brushing the skewers with the honey lime sauce. There’s nothing worse than trying to clean off sticky honey in the summer time!
Whether you live in an apartment building and don’t have a grill or it’s the middle of winter and your porch is covered with snow, you can make these chicken kabobs indoors using your handy dandy oven!
How do you make chicken kabobs in the oven?
- Preheat oven to 450°F. Lightly spray two large baking sheets with nonstick cook spray.
- Place kabobs on baking sheets and bake for 20-25 minutes, turning the skewers over halfway through the cooking time.
- Remove kabobs from oven, brush with sauce and serve immediately.
Once you’ve got the whole chicken kabob situation sorted out, you may be wondering what pairs well with these skewers! Here’s a few ideas I put together to get the ball rolling.
Sides to serve with chicken kabobs
- Easy Mexican Street Corn (Elotes)
- Healthy Avocado Salad
- Quinoa Salad with Farro and Barley
- Authentic Mexican Rice Recipe
For the chicken kabobs
- 8 cups room temperature water
- 1/3 cup + 1/2 teaspoon Morton Coarse Kosher Salt®, divided
- 1 tablespoon sugar
- 2 pounds boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
For the honey lime sauce
- 3 tablespoons unsalted butter, melted
- 3 tablespoons honey
- 1 lime, juiced and zested
- 1 tablespoon chopped cilantro
- 2 teaspoons corn starch or arrowroot powder
- 1/2 teaspoon Morton Coarse Kosher Salt®
- 1/2 teaspoon crushed red pepper flakes
For the chicken kabobs
- In a large bowl, add water, 1/3 cup Morton Coarse Kosher Salt®, and sugar. Mix together with a spoon until the salt and sugar has dissolved. Add the chicken breasts to the salt water solution, cover and refrigerate for 30 minutes.
- Remove the chicken breasts from the water, pat dry with paper towels and cut into 1-inch chunks.
- Toss chicken with olive oil, onion powder, garlic powder, black pepper and remaining 1/2 teaspoon Morton Coarse Kosher Salt®.
- Thread the seasoned chicken onto 8 12-inch metal skewers. If using wooden skewers, be sure to soak them in water for 15 minutes to prevent them from burning on the grill.
- Heat grill to high heat, about 400°F. Place kabobs on grill, cover and cook for about 10-15 minutes, turning the kabobs 2 to 3 times until chicken fully cooked through and has beautiful grill marks.
- Remove from grill and generously brush them with the honey lime sauce.
For the honey lime sauce
- In a small bowl, combine all ingredients for the honey lime sauce and whisk together until the corn starch has completely dissolved and the sauce has thickened.