Ingredients
Equipment
Method
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- Cut chicken breast into 1–1.5" cubes. In a mixing bowl, combine chicken cubes with olive oil and 2–3 tbsp of Kinder's Cali Blackened Rub.
- Toss until chicken is evenly coated. Cover and refrigerate for 15–20 minutes to allow flavors to meld.
- While chicken marinates, cut bell peppers and red onion into 1" cubes.
- Preheat grill or grill pan to 450°F.
- Thread chicken and vegetables onto skewers, alternating: chicken, pepper, onion, pepper, chicken, etc. Repeat until skewer is full.
- Place skewers directly on grill grates. Cook for 4–6 minutes per side, rotating halfway through, until chicken reaches an internal temperature of 165°F and vegetables are lightly charred.
- Remove skewers from heat. Let rest for 2 minutes before serving.
Nutrition
Notes
- Uniform cuts are non-negotiable — if chicken pieces vary in size, the small ones overcook while the large ones lag. Take the extra minute to cut consistently.
- Respect the marinade window — 15 minutes minimum in the fridge. The rub needs contact time to bind to the meat. Grilling too soon means seasoning that doesn't stick.
- Soak wooden skewers completely — fully submerged for 30 minutes before threading. Damp on the outside isn't enough; the tips will still char instead of the food.
- Set up a cooler grill zone — blackened rubs have fine seasoning particles that flare easily. Have a spot on the grill to move skewers off direct heat if flare-ups start.
- Lime right off the grill — a squeeze of fresh lime juice immediately after pulling the skewers lifts the whole flavor profile. Do it before plating, not at the table.
- Leave space between skewers — crowding traps steam and kills the crust. Give each skewer enough room for heat to circulate on all sides.
- Build-your-own fajita bowls are the natural move here. Set out warm flour or corn tortillas, sour cream, and fresh salsa. Pull the chicken and vegetables off the skewers directly into the tortillas and let people build their own.
- For a plated version, serve the skewers over cilantro-lime rice with black beans on the side. The rice catches any drippings from the rub and rounds out the plate without competing with the seasoning.
- For a spread, let the skewers cool fully, slice the chicken off, and plate everything on a board with pickled jalapeños and crumbled cotija. That setup holds for an hour and handles a bigger group without losing anything.
- Store cooked skewers in an airtight container in the fridge for up to 3 days. Reheat on a grill or grill pan over medium heat for 3–4 minutes, or in a 350°F oven for 5–7 minutes. Pull them out of the fridge 10 minutes before reheating — going straight from cold kills the texture. Skip the microwave; it steams the exterior and destroys the crust the rub built.
- Raw marinated skewers can be frozen for up to 1 month. Freeze flat on a sheet tray, then transfer to a bag once solid. Thaw in the fridge overnight before grilling.