Cilantro and Orange Chicken Kabobs
Infuse your next barbecue with vibrant flavors by trying these Cilantro and Orange Chicken Kabobs, a recipe that combines zesty citrus with savory spices for a mouthwatering experience. Tender chunks of marinated chicken are coated in a bright blend of fresh cilantro, orange zest, honey, and fragrant spices like cumin and paprika, then perfectly paired with colorful bell peppers, zucchini, and red onions. Grilled to perfection in under 15 minutes, these kabobs are not only visually stunning but also bursting with bold, summer-ready flavors. Ideal for quick yet impressive dinners or gatherings, they can be served alongside rice, a crisp garden salad, or warm flatbreads to complete the meal. This recipe is a must-try for grill enthusiasts looking to elevate weeknight meals with a refreshing citrus-herb twist!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 0.5 cup fresh cilantro
- 1 tablespoon orange zest
- 0.25 cup orange juice
- 2 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 1 tablespoon honey
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large red bell pepper, cut into 1-inch pieces
- 1 large zucchini, sliced into 1/2-inch rounds
- 1 medium red onion, cut into 1-inch pieces
- 8 pieces wooden skewers
Instructions
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
Cut the chicken breasts into 1-inch cubes and set aside in a large bowl.
In a blender or food processor, combine the cilantro, orange zest, orange juice, olive oil, minced garlic, honey, ground cumin, paprika, salt, and black pepper. Blend until smooth to form the marinade.
Pour the marinade over the chicken cubes and mix to coat evenly. Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours for more flavor.
While the chicken marinates, prepare the vegetables by cutting the bell pepper, zucchini, and red onion into even-sized pieces for skewering.
Preheat your grill or grill pan to medium-high heat.
Thread the marinated chicken, red bell pepper, zucchini slices, and red onion pieces onto the soaked wooden skewers, alternating between the different items for visual appeal and even cooking.
Grill the kabobs for 10-15 minutes, turning them occasionally, until the chicken is fully cooked (internal temperature of 165°F or 74°C) and the vegetables are lightly charred.
Remove the kabobs from the grill and let them rest for 5 minutes before serving.
Serve the kabobs warm as is, or with a side of rice, salad, or grilled flatbreads.
Nutrition Facts
Calories |
1218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.2 g | 59% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 363 mg | 16% | |
| Total Carbohydrate | 50.1 g | 18% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 32.3 g | ||
| Protein | 146.3 g | 293% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 170 mg | 13% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2046 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
