By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 4
352 cal · 30 min
30 Minute Kickin Chicken Kabobs
Recipe GLPRbb8cbe8b503bd5
Tender, juicy grilled chicken skewers marinated in a spicy Frank's RedHot and lime glaze with aromatic garlic, charred with fresh onion chunks. These bold and flavorful kabobs come together in just 30 minutes and pair perfectly with chipotle-style rice for an exciting weeknight meal.
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Ingredients
2½ lbs Chicken breasts, thawed and cubed
½ cup Frank's RedHot Original sauce
2 cloves Garlic cloves, minced
¼ cup Fresh lime juice
¼ cup Extra virgin olive oil
1 Onion, cut into large chunks
Salt and black pepper to taste
7 Wooden skewers, soaked in water for 1 hour
Directions
Soak wooden skewers in water for at least 1 hour to prevent charring during cooking.
Preheat your oven to 425°F.
Cut the thawed chicken breasts into uniform 1½ to 2-inch cubes and place them in a large mixing bowl.
Cut the onion into similarly-sized large chunks.
To the chicken in the bowl, add Frank's RedHot Original sauce, olive oil, fresh lime juice, minced garlic, salt, and black pepper. Toss well until the chicken is evenly coated with the marinade.
Thread the marinated chicken and onion chunks alternately onto the soaked wooden skewers, starting and ending with chicken, until each skewer is full with about 5-6 pieces of chicken per skewer.
Arrange the filled skewers on a rimmed baking sheet, spacing them evenly.
Place the skewers in the preheated 425°F oven and bake for 15 minutes, turning them halfway through cooking to ensure even browning and cooking.
Remove the skewers from the oven when the chicken reaches an internal temperature of 165°F. Serve immediately with chipotle-style rice or your favorite side dish.
Comments
This recipe hits the availability and cost marks solidly: chicken breast, hot sauce, garlic, lime, onion, and olive oil are stocked everywhere in Charlotte—Harris Teeter, Kroger, Walmart, Food Lion all carry them without requiring a second stop. At roughly $2–2.50 per serving driven mainly by chicken breast prices, it's reasonable for a weeknight. The 30-minute claim holds up if you account for marinating time being minimal here, though you'll need 10–12 minutes for actual grilling plus prep, so it's honest. The real limitation is that grilled kabobs don't reheat well—they're best eaten fresh off the grill the same night, and this isn't a make-ahead meal for busy households juggling schedules.
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