Keep the skewers separate
Ginger Lime Chicken and Vegetable Skewers
Chicken, peppers and zucchini do not finish at the same moment. Thread the meat separately so each skewer can leave the grill when it is ready, then bring everything together on the plate.
- Makes
- 2 main portions, with 2 chicken skewers and vegetables each
- Preparation
- About 20 minutes
- Cooking or chilling
- About 10 to 16 minutes
Get everything ready
Ingredients
2 main portions, with 2 chicken skewers and vegetables each
What you need
Grill, metal skewers, two preparation boards, clean serving tray, tongs and food thermometer.
Time to cook
Method
Prepare the vegetables first
Heat the grill to medium high, about 400°F, with a cooler area available. Thread the pepper, zucchini and onion onto their own skewers. Brush with 1 teaspoon of the oil and season with ¼ teaspoon salt.
Season and thread the chicken
On a separate board, cut the thighs into pieces about 1½ inches across. Mix the remaining 2 teaspoons oil with the lime juice, zest, ginger, garlic, remaining ¼ teaspoon salt and pepper. Coat the chicken and divide onto 4 skewers, leaving small spaces between pieces. Wash the raw chicken utensils and hands.
Grill the vegetable skewers
Grill the vegetables about 10 to 16 minutes, turning every few minutes, until browned at the edges and just tender. Move individual skewers to the cooler area as needed.
Cook the chicken separately
Grill the chicken skewers about 10 to 14 minutes, turning every 3 to 4 minutes. Insert a thermometer from the side into the center of several thick pieces. Every piece checked must reach at least 165°F. Continue cooking any skewer that needs more time.
Serve on a clean dish
Use clean tongs to move the finished chicken and vegetables onto a clean tray. Divide between two plates. Offer the optional hot sauce separately.
Before you make it
Keep the pieces substantial
Very tiny pieces are difficult to probe and dry quickly. Metal skewers avoid soaking time but remain hot after cooking.
Make room for extra batches
Four chicken skewers plus vegetables are one two person batch. Double the food only when the grate has room or you can cook in stages. Bread or rice is not included in this shopping list.
Temperature comes first
USDA gives poultry a minimum internal temperature of 165°F. Check the thickest part of each piece, away from bone. See the USDA food safety guidance.
Cooking times and serving counts are estimates. The planner rounds up to complete batches. When you multiply a batch, use additional pans or cook in stages rather than crowding the food.
Choose the setup
See the chicken thigh note and skewer handling and temperature tools.
Serving and leftovers
Keep cold food at 40°F or below and hot food at 140°F or above. Refrigerate perishable food within 2 hours, or within 1 hour when the temperature is above 90°F. Reheat leftovers to 165°F. Use a food thermometer for meat rather than relying on color.
Cool leftovers promptly in shallow containers. Use or freeze refrigerated leftovers within 3 to 4 days. When a new dish uses previously cooked food, count from the oldest cooked component rather than starting the clock again.
USDA food handling guidance covers cooking temperatures, holding food, and refrigeration.
See USDA leftovers guidance for cooling, storage and reheating.