Tangy Grilled Chicken Kabobs

Charred grilled chicken marinated in a tangy, savory sauce giving the chicken a moist texture with tons of delicious flavor. The sauce also adds a creamy texture that is divine.

5 from 1 vote

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Course: Dinner, Lunch

Cuisine: American

Keyword: appetizer, dairy free, dinner, gluten free, grill, grilling, health, healthy, paleo, savory, whole 30

Prep Time: 10

Cook Time: 20

Total Time: 1 30

Servings: servings

Calories: 350kcal

Equipment

Grill
Mixing Bowl
Metal Skewers
Basting Brush

Ingredients

2 lbs boneless skinless chicken thighs
1 cup mayonnaise I use whole 30 compliant
½ cup ketchup I use whole 30 compliant
¼ cup yellow mustard I use whole 30 compliant
1 teaspoon garlic powder
salt and pepper to taste

Instructions

At least one hour before grilling, combine the mayonnaise, ketchup, mustard, garlic powder and salt and pepper.
Set some marinade aside in a separate bowl to use later.
Cube the chicken and fold into the marinade. Cover and set in the fridge. (For best results, marinade the chicken overnight or the morning of and let it sit in the fridge).
Remove the chicken from the fridge and thread the chicken onto the skewers.
Place skewers on the grill. Turn the skewers constantly in order to get an even char on all of the chicken. After every turn, baste some of the extra marinade you set aside in the beginning. Continue these steps until you are out of marinade.
Once chicken reaches 160 degrees, remove the chicken from the grill. (The chicken will continue to cook once off the grill and will hit 165 degrees internally. By removing the chicken at 160, it helps the chicken not over cook and dry out).
Serve on top of rice or with grilled vegetables on the side.

Notes

Save leftover chicken in an airtight tupperware in the fridge for up to 5 days.

Nutrition