Saturday, June 29, 2013

Ginger Lime Chicken Kabobs

 One of my favorite things about this time of year is grilling...and food on a stick! So when I came across this recipe, I knew I had to make it! It was hit with my family.

Here's what you'll need:

Butter, Green Onions, Ginger, Garlic, Lime, Soy Sauce, Red Wine Vinegar (all I had on hand was a Raspberry Vinegar, balsamic would be good too), chicken, sugar, onion, zucchini & skewers

First things first! If you're going to use wooden Skewers, you will want to soak them in water for at least an hour....the longer the better. I soaked mine for about 3 hours, and they still burnt.

In a saucepan over medium-low heat, you'll want to melt your butter 

Add the green onions, garlic & ginger and cook for about 2 minutes.

Add the soy sauce, vinegar, sugar and lime. Turn off the heat and let cool

Cube the chicken, zucchini and onion

Add chicken to a bag, and zucchini & onion to another, and add the marinade to each bag. Put in fridge and let sit for 1 to 3 hours.

When the chicken & veggies are done marinating pull out of the fridge. Don't freak, the butter will have hardened and will look kind of nasty! It's all good!! It is now time to skewer them

Get your grill nice and hot, and cook them over medium heat until cooked through.

While everything is cooking, stop and enjoy the view for a minute....just don't forget about your skewers :)

It's time to eat!! We had ours with Watermelon, because watermelon goes good with anything this time of year!

Ginger Lime Chicken Kabobs

2 Chicken Breasts
2 medium zucchini
1/2 an onion
1/2 stick unsalted butter
2 garlic cloves, minced
1 tbsp minced ginger
2 green onions, cut 1 1/2 inches long
1/2 lime, juiced & zest
3 tbsp sugar
1 tbsp red wine vinegar
1/2 cup soy sauce

If you're using wooden skewers, soak in water for at least an hour...the longer the better!

Add butter to a sauce pan and melt the butter, then add the garlic, ginger and green onions; cook for about 2 minutes. Add the lime, sugar, vinegar & soy sauce; remove from heat and let cool.

Cube your chicken, zucchini & onions. You'll want to separate the veggies and the chicken into two different bags, then pour the marinade into each bag. Let sit in the fridge and marinate for 1-3 hours. 

It's time to skewer! Don't be alarmed, when you remove the chicken and veggies from the fridge, the butter will have hardened, it's ok!! Skewer away.

Get your grill hot, and cook over medium heat until chicken is cooked through.  Enjoy!

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  1. YUM! I need to try this - it looks SO good!

    Thanks for linking up to Super Sunday at Who Needs a Cape! I hope you can make it back this week;)

    1. They are very good!!! My kids (3 & 5) LOVED them!!!

  2. Hi, I'm Allie with My Card Party and I saw your link at This Silly Girl's Life Linky Party #23. I love your recipe. I linked up my Sweet Corn Cakes.

  3. Visiting from Pin it Proudly. Great photo tutorial!

  4. These look fantastic! Just showed them to my husband & kids - they are now on our list! Thank you so much for linking up!

  5. Hi Sara,
    Your Chicken Kabobs look delicious and your photos are awesome! Thank you so much for sharing with Full Plate Thursday and have a great week!
    Come Back Soon,
    Miz Helen

  6. Congratulations!
    Your recipe is featured this week on Full Plate Thursday. Have a great weekend and enjoy your new Red Plate!
    Come Back Soon,
    Miz Helen

  7. Oh, I am going to have to try this summer some time! Thanks for linking up last week, hope you join The Chirping Moms every weekend for our Super Summer Saturday:)


  8. I love Ginger!!! Yummy!!! Zannie :-)


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