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Salsa Verde Chicken Kabobs – Chi-Chi’S

Salsa Verde Chicken Kabobs - Chi-Chi's recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 341.6
Dietary: Gluten-free
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
  • 16 ounce Chi-Chi Salsa Verde*
  • 1/4 cup Olive oil
  • 2 tablespoon Lime juice
  • 3 Cloves Garlic
  • 1 Boneless Skinless chicken
Directions
  1. 1
    In a blender or food processor, combine the salsa verde, olive oil, lime juice, and garlic cloves. Process until smooth.
  2. 2
    Remove 2/3 cup of the salsa mixture and set it aside in a bowl. Cover and refrigerate.
  3. 3
    Cut the boneless, skinless chicken breasts into 1 1/2-inch strips.
  4. 4
    Place the chicken strips in a resealable plastic food storage bag. Pour the remaining salsa mixture over the chicken.
  5. 5
    Seal the bag and turn it over several times to coat the chicken pieces thoroughly.
  6. 6
    Refrigerate the chicken, turning the bag occasionally, for at least 4 hours or overnight.
  7. 7
    In a large bowl, combine finely shredded cabbage, finely julienned jicama, shredded carrot, and coarsely chopped fresh cilantro.
  8. 8
    Stir the reserved 2/3 cup of salsa verde mixture into the vegetable bowl. Add salt and pepper to taste. Set aside.
  9. 9
    Soak 8 long bamboo skewers in water for 30 minutes to prevent burning.
  10. 10
    Thread the marinated chicken pieces onto the soaked skewers.
  11. 11
    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.
  12. 12
    Slice 2 large ripe bananas lengthwise. Grill the bananas for about 2 minutes on each side, until caramelized.
  13. 13
    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.

Keywords: chicken kabobs, salsa verde, grilled chicken, mexican cuisine, tomatillo, lime marinade, cabbage slaw, jicama, grilled bananas, summer grilling, healthy dinner, chi-chi's recipe, skewers, garlic, olive oil, fresh cilantro, protein packed, easy meal, bbq, gluten free
Read it online: https://www.chefs-mate.com/recipe/salsa-verde-chicken-kabobs-chi-chis/