Big Green Egg Honey Lime Chicken Kabobs
This savory summertime dish is both quick and easy to make. Big Green Egg Honey Lime Chicken Kabobs is the perfect recipe for a quick weeknight meal on the grill.
Servings: 4
Ingredients
The Main Components:
- 2 pounds Boneless Skinless Chicken Thighs cut into 1-inch cubes
- 1 Fresh pineapple cut into chunks
- 1 Red onion cut into large pieces
- 1 Red bell pepper cut into large pieces
- 1 cup Cherry tomatoes
- Pineapple Head use generously
Glaze Ingredients:
- 3/4 cup Honey
- 1/4 cup Fresh lime juice
Instructions
- Preparation: Cut the chicken, pineapple, onion, and peppers into uniform 1-inch pieces. This ensures everything cooks at the same rate.
- Assemble: Thread the ingredients onto skewers, alternating between the chicken, fruit, and vegetables.
- Season: Generously coat the assembled skewers on all sides with the Pineapple Head rub.
- The Glaze: In a small bowl, whisk together the honey and lime juice. Set aside for the final stages of the cook.
- BGE Setup: Light your Big Green Egg and stabilize the temperature at 400°F. Set it up for direct grilling.
- The Cook: Place the kabobs directly on the grate. Cook for approximately 4 minutes per side.
- The Glaze: During the final minutes of cooking, begin brushing the honey-lime glaze onto the kabobs. Re-apply every couple of minutes to build a sticky, caramelized lacquer.
- The Finish: Pull the kabobs once the chicken reaches an internal temperature of 165°F.
- Rest: Let the kabobs rest for 5 minutes before serving. This allows the juices to redistribute and the glaze to set.