These Salsa Verde Chicken Kabobs deliver a vibrant, restaurant-quality flavor profile that balances tangy, spicy, and sweet notes. The skinless chicken breasts are marinated in a rich blend of Chi-Chi’s Salsa Verde, olive oil, fresh lime juice, and garlic, allowing the bright tomatillo flavors to penetrate the meat. Grilled until juicy and tender, the kabobs are served atop a refreshing slaw of shredded cabbage, jicama, and carrots. For a unique twist, grilled bananas add a caramelized sweetness that complements the savory chicken and zesty salsa. This dish is perfect for summer cookouts or a lively weeknight dinner, offering a colorful and nutritious meal that is both easy to prepare and impressive to serve.
Salsa Verde Chicken Kabobs – Chi-Chi’S
Description
These Salsa Verde Chicken Kabobs deliver a vibrant, restaurant-quality flavor profile that balances tangy, spicy, and sweet notes. The skinless chicken breasts are marinated in a rich blend of Chi-Chi's Salsa Verde, olive oil, fresh lime juice, and garlic, allowing the bright tomatillo flavors to penetrate the meat. Grilled until juicy and tender, the kabobs are served atop a refreshing slaw of shredded cabbage, jicama, and carrots. For a unique twist, grilled bananas add a caramelized sweetness that complements the savory chicken and zesty salsa. This dish is perfect for summer cookouts or a lively weeknight dinner, offering a colorful and nutritious meal that is both easy to prepare and impressive to serve.Ingredients
Directions
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In a blender or food processor, combine the salsa verde, olive oil, lime juice, and garlic cloves. Process until smooth.
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Remove 2/3 cup of the salsa mixture and set it aside in a bowl. Cover and refrigerate.
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Cut the boneless, skinless chicken breasts into 1 1/2-inch strips.
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Place the chicken strips in a resealable plastic food storage bag. Pour the remaining salsa mixture over the chicken.
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Seal the bag and turn it over several times to coat the chicken pieces thoroughly.
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Refrigerate the chicken, turning the bag occasionally, for at least 4 hours or overnight.
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In a large bowl, combine finely shredded cabbage, finely julienned jicama, shredded carrot, and coarsely chopped fresh cilantro.
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Stir the reserved 2/3 cup of salsa verde mixture into the vegetable bowl. Add salt and pepper to taste. Set aside.
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Soak 8 long bamboo skewers in water for 30 minutes to prevent burning.
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Thread the marinated chicken pieces onto the soaked skewers.
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Preheat a grill to medium-high heat. Cook the kabobs for about 5 minutes on each side, or until the chicken is no longer pink in the center.
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Slice 2 large ripe bananas lengthwise. Grill the bananas for about 2 minutes on each side, until caramelized.
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Serve the grilled chicken kabobs and bananas on top of the cabbage slaw mixture.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 341.6kcal
- % Daily Value *
- Total Fat 18.8g29%
- Saturated Fat 2.9g15%
- Cholesterol 22.2mg8%
- Sodium 2085.0mg87%
- Total Carbohydrate 29.3g10%
- Dietary Fiber 6.1g25%
- Sugars 16.1g
- Protein 10.9g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Marinade Tip: For best flavor, marinate the chicken overnight. The acid in the lime juice and salsa helps tenderize the meat.
Skewer Safety: Always soak wooden or bamboo skewers in water for at least 30 minutes before grilling to prevent them from catching fire. Metal skewers can be used without soaking.
Ingredient Note: Chi-Chi's Salsa Verde is made from tomatillos, fresh cilantro, and fresh onions, providing a spicy and sweet profile. It is widely available at grocery stores. If unavailable, any high-quality tomatillo salsa verde will work.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The slaw may soften over time.
Variation: You can add diced bell peppers or red onion to the slaw for extra crunch and color.
