Description
These Chicken Skewers with Florida Grapefruit offer a vibrant, flavorful twist on classic grilled kabobs. Marinated in a zesty blend of fresh grapefruit juice and zest, honey, garlic, and fragrant herbs, the tender chicken pairs beautifully with colorful bell peppers, red onion, and zucchini. Perfect for a light and refreshing summer meal, these skewers are grilled to juicy perfection and served with rice or couscous, making an easy yet impressive dish for family dinners or outdoor gatherings.
Ingredients
Scale
Chicken and Marinade
- 1 lb boneless, skinless chicken breasts (cut into 1-inch cubes)
- 1 Florida grapefruit (juiced and zested)
- 2 tbsp olive oil
- 2 tbsp honey
- 2 cloves garlic (minced)
- 1 tsp fresh thyme (or ½ tsp dried thyme)
- 1 tsp fresh rosemary (or ½ tsp dried rosemary)
- Salt and pepper to taste
Vegetables
- 1 red bell pepper (cut into 1-inch pieces)
- 1 yellow bell pepper (cut into 1-inch pieces)
- 1 small red onion (cut into 1-inch pieces)
- 1 zucchini (sliced into rounds)
Garnish and Serving
- Fresh parsley (chopped)
- Rice or couscous (for serving)
- Lemon wedges (for serving)
Instructions
- Prepare the Marinade: In a medium bowl, combine the grapefruit juice, grapefruit zest, olive oil, honey, minced garlic, thyme, rosemary, salt, and pepper. Whisk until well combined.
- Marinate the Chicken: Add the chicken cubes to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 2 hours, to allow the flavors to infuse the meat.
- Preheat the Grill: Preheat your outdoor grill or grill pan on the stovetop to medium-high heat to ensure it is hot enough for cooking.
- Assemble the Skewers: Thread the marinated chicken pieces onto skewers, alternating with pieces of red bell pepper, yellow bell pepper, red onion, and zucchini slices for a balanced flavor and colorful presentation.
- Grill the Skewers: Place the skewers on the preheated grill. Cook for about 10-12 minutes, turning occasionally, until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly charred.
- Rest the Skewers: Remove the cooked skewers from the grill and let them rest for a few minutes to allow the juices to redistribute, ensuring moist and flavorful chicken.
- Garnish and Serve: Sprinkle freshly chopped parsley over the skewers and serve them alongside a bed of fluffy rice or couscous. Add lemon wedges on the side for an extra burst of citrusy brightness.
- Enjoy: Serve the skewers hot, either as a standalone meal or paired with a fresh salad or grilled vegetables to complete this healthy, balanced dish.
Notes
- Marinate the chicken for at least 30 minutes to develop flavor; longer marinating (up to 2 hours) results in even more tender and flavorful meat.
- Soak wooden skewers in water for at least 30 minutes prior to grilling to prevent them from burning.
- If you don’t have a grill, you can use a grill pan on the stovetop or broil the skewers in the oven as alternatives.
- Cut vegetables and chicken uniformly so they cook evenly on the skewers.
- Use a meat thermometer to ensure chicken is cooked safely to 165°F (74°C).
- Leftover skewers can be stored in the refrigerator for up to 2 days and reheated gently.
