I invented this recipe for a quick dinner. I only marinated the chicken for one hour, but I am sure if you marinate longer, it would taste even better.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • In a small bowl, whisk together the olive oil, vinegar, and lime juice. Season with chili powder, paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper. Place the chicken in a shallow baking dish with the sauce, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.

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  • Preheat the grill for medium-high heat. Thread chicken onto skewers, and discard marinade.

  • Lightly oil the grill grate. Grill skewers for 10 to 15 minutes, or until the chicken juices run clear.

Note

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cook time, etc., the actual amount of the marinade consumed will vary.

Nutrition Facts

227 calories; 13 g total fat; 65 mg cholesterol; 64 mg sodium. 3.2 g carbohydrates; 23.9 g protein; Full Nutrition


Reviews (722)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/21/2008
10 stars for sure..This marinade was fabulous. The only changes were I doubled the recipe and added 3 limes opposed to two(for which I used a glass lemon juicer to get all the juice possible and the pulp) some zest from one lime and instead of garlic powder I went with a fresh clove minced and I also added in some fresh cilantro for our taste preference. Marinaded for 3 or so hours and I couldn't eat enough pieces. YUMMY! The perfect amount of lime and chili taste. Will be making often this summer. Thanks! Read More
(207)

Most helpful critical review

Rating: 1 stars
07/13/2011
I did not care for this followed the recipe to a tee an could not taste the chili or the lime. Sorry. Read More
(6)
988 Ratings
  • 5 star values: 661
  • 4 star values: 205
  • 3 star values: 90
  • 2 star values: 24
  • 1 star values: 8
Rating: 5 stars
05/21/2008
10 stars for sure..This marinade was fabulous. The only changes were I doubled the recipe and added 3 limes opposed to two(for which I used a glass lemon juicer to get all the juice possible and the pulp) some zest from one lime and instead of garlic powder I went with a fresh clove minced and I also added in some fresh cilantro for our taste preference. Marinaded for 3 or so hours and I couldn't eat enough pieces. YUMMY! The perfect amount of lime and chili taste. Will be making often this summer. Thanks! Read More
(207)
Rating: 5 stars
01/30/2004
This recipe was delicious! I followed it exactly and doubled it so I'd have enough to marinate all the veggies in. I didn't exactly taste either the chili or the lime I just tasted that it was delicious! My husband said he could definitely taste the chili though. I wouldn't recommend marinating it longer than 4 or 5 hours though b/c I marinated for 4 and the chicken was starting to fall apart...the combination of lime juice and vinegar really breaks down the chicken quickly! Read More
(191)
Rating: 5 stars
10/28/2005
I did not make kabobs with this; instead I marinated 4 chicken breasts overnight in the marinade and broiled these. They were really good and tender with a nice kick to them. Read More
(167)
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Rating: 5 stars
02/03/2004
I have made this so many times I habve lost count. Great on the BBQ or if it;s to cold outside I broil (but watch it not to close to the top)I have also cooked in a skillet if I am in a real hurry. Try cooking with tomatoe peppers and pineapple chunks on skewers my daughter par boiled potatoe then put that on a skewer with the chicken brushed the potatoe with butter great for a picnic. Read More
(89)
Rating: 4 stars
08/09/2010
These are definitely more spicy than flavorful and come out very moist. I marinated these for 6 hours and skewered the chicken with red and green peppers onions and cherry tomatoes. Next time I think I'll use crushed garlic vs. garlic powder and increase the amount of lime juice for a bit more citrus flavor. Overall it was very good served with southwestern rice. If you like spicy food try this one. Read More
(74)
Rating: 5 stars
05/29/2003
Made this vinaigrette a few weeks ago and will be making it again tomorrow night. I subbed Key Lime Juice and a clove of crushed garlic. Marinated chicken shrimp and veggies (green & yellow squash green & red peppers cherry tomatos mushrooms and pineapple chunks) before tossing them all on the grill. Thanks. Read More
(71)
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Rating: 5 stars
09/13/2003
oh my goodness-someone please make my parents stop telling me how good this was!!!I made this on Memorial Day and they haven't stopped foaming at the mouth for them since.Not only a keeper but a staple at every picnic from here to the end of time for my Mom and Dad apparently.Thanks for a great recipe-you helped me win over some tough critics!!! Read More
(70)
Rating: 5 stars
06/20/2007
These kabobs were a huge hit at our barbecue--everyone raved. The blend of citrus and spices was wonderful! I marinated the chicken in a Zip-Loc bag for 1 hour. The only thing I did differently was add about 1/2 tsp salt to the marinade which really helped bring out the flavors. I didn't thread any veggies on the skewers. Instead I grilled eggplant zucchini and red pepper slices separately and served them alongside accompanied by Caribbean Sweet Potato Salad (also from this site). Thanks for a great new marinade! Read More
(46)
Rating: 4 stars
08/29/2002
I was surprised how good this tasted. I doubled the marinade for 2 B&S chick. breasts; sauteed in skillet as we don't have a bbq and served over rice and sprinkled cheddar cheese on top. Even my picky husband liked it! Read More
(35)