Let's get grilling


1 Cut chicken breast into 1¼-inch cubes.
2 Combine the dried spices with olive oil and fresh squeezed lime juice to make a paste. Combine paste with cubed chicken breast and set aside.
3 To each skewer, thread cubed chicken, pineapple, peppers and onions, rotating ingredients after ever piece. This step can be done in advance if bringing to a tailgate party.
4 Prepare your charcoal grill for direct grilling over medium heat (350–450°F) and allow it to preheat for 10–15 minutes. Brush the grates with oil or cooking spray.
5 Once hot, grill kebabs over direct medium heat turning once. Keep the lid closed as much as possible. Using an instant read thermometer, grill until the internal temperature reaches 165°F, about 10–12 minutes. Remove from grill and baste with your favorite BBQ sauce.
6 Garnish with fresh cilantro and lime wedges and dig in!
Cooking for 8 people



  • ButcherBox chicken breast, cubed
    2 pounds
  • garlic powder
    1 tablespoon
  • smoked paprika
    1 tablespoon
  • salt
    1 tablespoon
  • black pepper
    1 teaspoon
  • olive oil
    ¼ cup
  • fresh squeezed lime juice
    ¼ cup
  • red onion, cut into 2-inch pieces
  • baby bell peppers, whole
    1 pound
  • pineapple, cut into 2" pieces
  • BBQ sauce of choice
    ¾ cup
  • cilantro, packed
    1 cup
  • lime wedges, for garnish (optional)

  • metal or bamboo skewers, soaked

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