Chi−Chi's Salsa Verde Chicken Kabobs
Chi-Chi’s Salsa Verde Chicken Kabobs are a vibrant and flavorful twist on classic grilled skewers. Marinated in a zesty green salsa blended with lime juice, garlic, and olive oil, the chicken becomes tender and juicy with a mild heat and citrusy brightness. Served over a fresh slaw of cabbage, jicama, carrots, and cilantro, and paired with grilled bananas for a hint of sweetness, this dish brings together bold Tex-Mex flavors and refreshing textures in a fun, grill-friendly presentation. Perfect for summer cookouts or family dinners, these kabobs are sure to impress.
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
Calories: 125kcalCarbohydrates: 1gProtein: 0.2gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 1mgPotassium: 18mgFiber: 0.1gSugar: 0.1gVitamin A: 4IUVitamin C: 3mgCalcium: 5mgIron: 0.1mg
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