If you’re craving something fresh, flavorful, and grill-friendly, these Chi-Chi’s Salsa Verde Chicken Kabobs are the perfect recipe to try. Juicy marinated chicken, bright and zesty slaw, and sweet grilled bananas come together in one colorful, satisfying dish that’s perfect for warm weather dinners or family barbecues.
These kabobs aren’t just about good taste; they also deliver on texture and presentation. Each bite is a mix of tender grilled chicken, refreshing slaw, and a surprising touch of sweetness from the grilled bananas. It’s a dish that looks as good as it tastes.
Why You’ll Love This Chicken Kabob Recipe
- Bursting with Flavor: The salsa verde marinade brings mild heat, tangy lime, and garlicky goodness to the chicken.
- Easy to Make: With just a few simple steps and pantry-friendly ingredients, this recipe is great for weeknight meals or entertaining guests.
- Naturally Gluten-Free & Dairy-Free: Perfect for a range of dietary needs.
- Light Yet Satisfying: The combination of protein, veggies, and fruit keeps it fresh and filling without being heavy.
- Fun to Grill: Whether you’re cooking on a grill or grill pan, this dish is made for outdoor cooking and summer vibes.
Ingredients for Salsa Verde Chicken Kabobs
Here’s everything you need to bring these Salsa Verde Chicken Kabobs to life:
For the Marinade:
- Chi-Chi’s Salsa Verde (16 oz) – The base of the marinade, packed with zesty green chili flavor.
- Olive oil (¼ cup) – Helps keep the chicken moist.
- Lime juice (2 tbsp) – Adds citrusy brightness.
- Garlic (3 cloves) – For that classic savory depth.
For the Chicken & Skewers:
- Boneless skinless chicken breast (1 large) – Cut into strips for even cooking.
- Bamboo skewers – Soak for 30 minutes to prevent burning on the grill.
For the Slaw:
- Shredded cabbage (2 cups)
- Julienned jicama (1½ cups)
- Shredded carrot (1 cup)
- Chopped fresh cilantro (⅓ cup)
- Salt and black pepper to taste
- Reserved marinade (⅔ cup) – Doubles as the slaw dressing for a flavor-packed side.
For the Sweet Finishing Touch:
- Ripe bananas (2 large) – Sliced lengthwise and grilled until caramelized.
How to Make Chi-Chi’s Salsa Verde Chicken Kabobs
Step 1: Blend the Marinade
In a blender or food processor, combine the salsa verde, olive oil, lime juice, and garlic. Blend until smooth.
Step 2: Marinate the Chicken
Reserve ⅔ cup of the marinade and refrigerate it—this will be used to dress the slaw later.
Place the chicken strips in a resealable bag or bowl and pour the remaining marinade over the top. Seal and toss to coat. Let the chicken marinate in the fridge for at least 4 hours, or overnight for even more flavor.
Step 3: Make the Slaw
In a mixing bowl, combine cabbage, jicama, carrot, and chopped cilantro. Pour the reserved marinade over the veggies, toss to coat, and season with salt and pepper. Set aside or refrigerate until ready to serve.
Step 4: Grill the Kabobs
Thread the marinated chicken onto soaked skewers. Grill over medium-hot coals or a preheated grill pan for about 5 minutes per side, or until fully cooked.
Step 5: Grill the Bananas
Slice the bananas lengthwise and place them on the grill. Cook for about 2 minutes per side until they have nice grill marks and a bit of caramelization.
Step 6: Assemble & Serve
Serve the grilled chicken and bananas over a generous portion of the fresh slaw.
Tips for Grilling Success
- Even Sizing Matters: Cut chicken into uniform strips for consistent grilling.
- Don’t Overturn: Flip skewers only once or twice to get a good sear without drying out the meat.
- Let It Rest: Allow the chicken to rest for a couple of minutes after grilling for juicier bites.
What to Serve with Salsa Verde Chicken Kabobs
This dish already has slaw and fruit built in, but here are a few ideas for rounding out the meal:
- Grilled corn on the cob with chili-lime butter
- Mexican rice or cilantro-lime quinoa
- Tortilla chips with guacamole or extra salsa verde
- A side of black beans or refried pinto beans
Frequently Asked Questions – Chi-Chi’s Salsa Verde Chicken Kabobs
For the best flavor, marinate the chicken for at least 4 hours, but overnight is ideal. This allows the salsa verde and spices to fully penetrate the meat, making it extra tender and flavorful.
You can cook the kabobs on a grill pan or even roast them in the oven at 425°F (220°C) for about 20–25 minutes, flipping halfway through. Broiling the chicken for the last 2–3 minutes adds a nice charred effect.
Use firm but ripe bananas. If they’re too soft, they might fall apart on the grill. The goal is a banana that caramelizes slightly while still holding its shape.
Tried This Recipe? Let Us Know!
We’d love to hear how your Chi−Chi’s Salsa Verde Chicken Kabobs turned out. Did you try a variation? Serve it with your favorite sides? Drop your feedback in the comments below. We’re always excited to see how you bring Chef B’s creations to life in your kitchen.
Chi−Chi’s Salsa Verde Chicken Kabobs
Equipment
- Blender or Food Processor: – For preparing the marinade.
- Resealable Plastic Bag or Bowl with Lid – To marinate the chicken.
- Mixing Bowl – For tossing the cabbage slaw.
- Grill or Grill Pan: – To cook the kabobs and bananas.
- Tongs or Skewers (8 long bamboo skewers) – For assembling and flipping kabobs. (Presoak bamboo skewers in water for 30 minutes before use.)
- Knife and Cutting Board: – For chopping vegetables and slicing bananas.
Ingredients
- 16 ozs Chi-Chi Salsa Verde
- ¼ cup olive oil
- 2 tbsp lime juice
- 3 cloves garlic
- 1 boneless skinless chicken breasts cut into 1½-inch strips
- 2 cups finely shredded cabbage
- 1½ cups finely julienned jicama
- 1 cup shredded carrot
- ⅓ cup coarsely chopped fresh cilantro
- a dash of salt and pepper to taste
- 2 large ripe bananas
Instructions
- In a blender or food processor, combine salsa verde, oil, lime, and garlic. Process until smooth. Remove ⅔ cup of this mixture and set aside. Refrigerate. Place the chicken in a resealable plastic food storage bag; pour the remaining salsa mixture over the chicken. Seal the bag and turn over several times to coat pieces thoroughly. Refrigerate, turning bag occasionally for at least four hours or overnight.16 ozs Chi-Chi Salsa Verde, ¼ cup olive oil, 2 tbsp lime juice, 3 cloves garlic, 1 boneless skinless chicken breasts cut into 1½-inch strips
- In a large bowl, combine vegetables (cabbage) and cilantro. Stir in the reserved ⅔ cup of salsa verde mixture. Add salt and pepper to taste; set aside.⅓ cup coarsely chopped fresh cilantro, a dash of salt and pepper to taste, 2 cups finely shredded cabbage
- Thread chicken pieces onto 8 long bamboo skewers (be sure to presoak the skewers in water 30 minutes before using). Cook over medium hot coals, grill kabobs for 5 minutes on each side or until no longer pink in the center.1 boneless skinless chicken breasts cut into 1½-inch strips
- Slice bananas lengthwise, grill for 2 minutes on each side.2 large ripe bananas
- Serve chicken and bananas on top of cabbage mixture.
Notes
Customizations:
- Add Veggies to Skewers: Alternate chicken with bell peppers, onions, or zucchini.
- Spicy Kick: Add chopped jalapeños to the marinade or slaw.
- Fruit Swap: Try grilled pineapple instead of bananas for a tropical variation.
Storage Tips:
- Leftovers can be stored in an airtight container in the fridge for up to 2 days.
- Reheat grilled chicken gently or serve cold over slaw for a picnic-style meal.
Serving Tips:
- Serve on a platter with lime wedges and tortilla chips.
- Pair with rice or grilled corn for a complete meal.
Cooking Tips:
- Make sure chicken pieces are evenly sized to cook uniformly.
- Turn skewers only once or twice to avoid overhandling on the grill.
Nutrition
Hi, I’m Chef B! Passionate about all things culinary, I’ve spent years perfecting my recipes to bring bold flavors to your kitchen. Let’s cook up something delicious together!
