Grilled Chicken Kabobs With Vegetables is the ultimate summer dinner. Made with taco-seasoned chicken, corn, and jalapenos, these vibrant and smoky kabobs can easily be grilled or roasted in the oven.
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Grilled Chicken With Mexican Seasonings
There’s nothing like grilled tender meat and veggie kabob in the summer. Grilled chicken, shrimp, or steak next to colorful veggies on a skewer look so divine on a plate next to a vibrant summer salad and potatoes. Kabobs are just a fun and delicious meal you can dress up or down and easily serve to a crowd!
I seasoned these Grilled Chicken Kabobs With Vegetables with my homemade taco seasoning for a smoky and rich mix of Mexican flavors. Next to corn on the cob, jalapenos, and onions, the flavors really pop and the hint of spice is so complimentary. With a cooling cilantro lime sauce and cotija cheese on top, you won’t have to worry about the spice!
Mexican Dry Rub For Chicken
I chose to season my chicken with a dry rub instead of a marinade to get dinner on the table faster. Chicken thighs are tender and moist even without a marinade, so why not save some time?
You don’t need much to create juicy and flavorful Mexican chicken and vegetables. Season both in my homemade taco seasoning and avocado oil before they hit the grill to infuse deep and vibrant flavors. For some brightness, you can even add fresh lime juice to the mix.
Ingredients For Grilled Chicken Kabobs
- Chicken thighs – I love using chicken thighs for kabobs because they’re tender and juicy without needing a complicated marinade or dry rub. You can use chicken breasts if that’s all you have, but make sure to grill the kabobs for less time.
- Vegetables – The chicken kabobs are cooked alongside corn on the cob, jalapeno peppers, and red onion. These veggies pair nicely with the Mexican flavors, but you can easily switch them for zucchini, bell peppers, mushrooms, or different chili peppers if you like.
- Taco seasoning – I made my chicken and veggie dry rub from my homemade taco seasoning and avocado oil. It adds so much smokiness and depth without needing complicated ingredients.
- Cilantro lime sauce – Combining sour cream, lime, cilantro, and Tajin seasoning creates a flavorful and vibrant sauce to dress up the kabobs. To lighten it up, feel free to make the sauce with plain Greek yogurt instead.
- Toppings – Decorate your dish with extra cilantro, Tajin, and cotija cheese!
How to Cook Chicken Kabobs
- Season the chicken: Add the taco seasoning and avocado oil to a bowl. Add the chicken and toss to coat.
- Assemble the kabobs: Thread pieces of chicken, corn, red onions, and jalapenos on each skewer stick. Lightly brush the veggies with the same seasoning you used for the chicken.
- Grill the skewers: Grill each skewer for a few minutesl, flipping each halfway. They’re ready when the chicken reaches an internal temperature of 165ºF.
- Make the lime cream sauce: As the kabobs cook, combine the sour cream, Tajin seasonings, lime zest and juice, and cilantro in a bowl.
- Dress and serve: Layer the kabobs on a serving plate. Drizzle them with the lime cream sauce, Tajin, cilantro, and cotija cheese. Serve and enjoy!
Oven method
Once your seasoned chicken and veggies are on the skewers, they can be cooked in the oven instead of the grill. Here’s how it’s done:
- Preheat the oven to 450ºF.
- Place the skewers on an aluminium-lined baking sheet and bake for 25-30 minutes. Make sure to flip each one halfway through so they cook evenly.
- The skewers are done when the chicken reaches an internal temperature of 165ºF.
- Serve with the lime sauce, Tajin, cilantro, and cotija cheese on top and enjoy!
Tips and FAQs
- Soak the wooden skewers in water for at least 30 minutes before assembly. This will keep them from burning on the grill.
- You can switch out the vegetables for anything you like. Bell peppers, zucchini, tomatoes, mushrooms, poblano peppers, or white onion would all be delicious with the Mexican seasonings.
- Make this recipe with shrimp, steak, or tofu instead of chicken!
What temperature to grill chicken kabobs?
The best temperature to grill chicken is 400ºF. If you’re cooking them in the oven, make sure the temperature is higher. 450ºF is perfect!
Do you close the grill when cooking kabobs?
The chicken skewers shouldn’t need more than 10 minutes on the grill, but closing the lid will circulate the heat and help everything cook evenly.
What to serve with chicken kabobs and veggies
This Mexican main dish is best served with vibrant, colorful, and spicy side dishes. I like mine with cilantro lime rice or cauliflower rice, Pico de gallo, Mexican corn salad, and a shrimp and avocado salad on the side. They’d even be delicious with some smoked salmon tacos to make the meal more filling.
It isn’t a summer barbecue without the kabobs! Serve them up along with more summer dishes like my watermelon salad, chili lime chicken burgers, steak and peach salsa, potato salad, and a tasty Grapefruit Cocktail.
More summer skewers to try
If you try this recipe for Grilled Chicken Kabobs With Vegetables, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Grilled Chicken Kabobs With Vegetables
Ingredients
Grilled Chicken Kabobs
- 4 chicken thighs, boneless and skinless cut into 1 1/2-inch pieces
- 2 corn on the cob, cleaned and cut into 1-inch pieces
- 4 jalapeno peppers, cut into 1-inch pieces and seeded
- ½ small red onion, cut into 2-inch pieces
- 5 tbsp avocado oil, or use any other high heat oil
- 1 ½ tbsp taco seasoning
- ½ tsp kosher salt
Cilantro Lime Sauce
- ¼ cup sour cream
- 2 tbsp cilantro, finely chopped, plus 2 tbsp more for garnish
- ½ small lime, juiced and zested
- 1 tbsp Tajin seasoning
- ¼ cup cotija cheese, crumbled
Instructions
- Preheat the grill to 400ºF.
- Combine 4 tablespoons of avocado oil and taco seasoning in a bowl. Add chicken and toss to coat. Let it sit and marinate in the fridge while you prep the veggies.
- Using a skewer sticks, thread the chicken, corn pieces, red onions, and jalapeno peppers, alternating until filled. Add the remaining 1 tablespoon of avocado oil in the same bowl the chicken was in and lightly brush the corn, onions, and jalapeno pieces. Sprinkle all skewers with salt on both sides.
- Grill over medium heat for 8-10 minutes, flipping halfway. A meat thermometer should read 165ºF for the chicken to be fully cooked.
- While the chicken is cooking, make the cilantro lime sauce by combining the sour cream, 1 tablespoon of Tajin seasoning, lime zest and juice, cilantro in a small bowl. Mix well.
- Place the skewers on a serving plate. Drizzle the sauce on top, as well as ½ teaspoon of Tajin seasoning, extra cilantro, and cotija cheese.
Notes
- Preheat the oven to 450ºF.
- Place the seasoned skewers on an aluminium-lined baking sheet and bake for 25-30 minutes. Make sure to flip each one halfway through so they cook evenly.
- The skewers are done when the chicken reaches an internal temperature of 165ºF.
- Serve with the lime sauce, Tajin, cilantro, and cotija cheese on top and enjoy!
Rehoboth
Mouth watering recipe
lena
Thank you so much, glad you enjoyed it.
Roxie
I would give this recipe a 10/10 rating, it’s so simple. I prepped the veggies the morning of. I do not suggest using wood skews. That’s what I used and the corn was difficult to put on. Other than that love the seasoning for the flavor and overall simple and filling healthy recipe!
lena
Yes!! So happy you are loving this recipe! Thank you!