Ingredients
Equipment
Method
- In a large bowl, combine olive oil and Kinder's Fajita Blend Seasoning. Add chicken cubes and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, or up to 4 hours.
- Preheat grill to medium-high heat (400°F). Oil the grill grates.
- Thread marinated chicken, bell peppers, onion, and zucchini alternately onto skewers, leaving small spaces between pieces for even cooking.
- Brush vegetables lightly with olive oil and season lightly with salt.
- Place skewers on grill and cook 12–15 minutes, turning every 3–4 minutes, until chicken reaches 165°F internal temperature.
- Remove from grill and rest 3 minutes. Garnish with fresh cilantro and serve with lime wedges.
Nutrition
Notes
- Match your cut sizes — Cut chicken and vegetables to the same size. If one piece is double the size of another, the smaller one will overcook before the larger one is done. Aim for 1½-inch pieces throughout.
- Don't skip the marinade time — One hour is the minimum; two is better. The Kinder's Fajita Blend needs time to penetrate the chicken. A 20-minute soak will taste fine, but you'll notice the difference at the hour mark.
- Soak wooden skewers — At least 30 minutes in water before threading. Dry wooden skewers scorch on a hot grill before the chicken is done.
- Leave space on the skewer — Don't pack pieces tight. Small gaps between each piece let heat circulate and give you even cooking on all sides.
- Use a thermometer, not just char marks — Color can mislead you on chicken. Pull at 165°F internal temp and rest three minutes before serving.
- Double the batch for meal prep — These reheat clean. Grill a double batch, refrigerate for up to four days, and eat over rice or in tortillas through the week.
- Pull everything off the skewers and load into warm flour or corn tortillas. Guacamole, sour cream, and a pickled jalapeño close the plate.
- For a bowl: cilantro-lime rice underneath, black beans on the side, the skewer contents piled on top. Fresh cilantro and lime wedges. That's a complete plate without touching a tortilla.
- Leftover chicken and veg make a strong quesadilla the next day — shredded jack cheese, reheated skewer contents pressed between two tortillas in a hot skillet until crispy on both sides.
- Cold margarita or sparkling water with lime works either way.
- Store grilled chicken and vegetables in an airtight container in the refrigerator for up to four days. Reheat in a skillet over medium heat for 4–5 minutes, or in a 375°F oven for 8–10 minutes until warmed through.
- Skillet reheating is preferred — it brings back some of the char and keeps the texture right. The marinade keeps the chicken from drying out completely, so these hold up well through the week.
- Don't freeze already-grilled skewers. The vegetables turn soft and the chicken loses texture. If you want to prep ahead for freezing, freeze the marinated raw chicken before grilling.