Caribbean Chicken Thigh Kebabs

Thanks to Greensbury Market for the chicken that inspired this recipe

30 Minutes
15 Minutes


  • 1 lb (0.5 kg) boneless chicken thighs, cut into 1 inch (3 cm) pieces 
  • 1/3 cups (80 ml) orange juice 
  • 1 teaspoon (5 ml) minced cilantro 
  • garlic cloves, minced 
  • small sweet white onion, cut into 1/2 inch (1 cm) pieces 
  • 4-6 whole mini orange and red mini peppers 
  • 1/2 pineapple - save a few whole rings to grill 
  • fresh lime, cut into wedges 
  • 1/3 cups (80 ml) melted butter or olive oil 
  • 1 tablespoon (15 ml) fresh cilantro for garnish and butter 
  •  Salt and pepper to taste 
  •  Crushed red pepper - optional 


Step 1

Set the EGG for direct cooking without the convEGGtor at 400°F/204°C.

Step 2

In a large bowl, stir together the melted butter or olive oil, 1/3 cups (80 ml) orange juice, minced garlic, salt and pepper to taste. Squeeze a few wedges of the fresh lime juice into sauce and stir in 1 teaspoon (5 ml) minced cilantro. Set aside.

Step 3

Thread chicken, onion, pineapple and whole mini peppers onto the skewers and brush with the cilantro lime butter marinade. Brush the pineapple rings with marinade and set aside.

Step 4

Lightly oil the cooking grid. Grill the skewers for 8 to 12 minutes (turning so they don't burn) or until the internal temperature reaches 165°F/73°C. Remove from the EGG and grill the pineapple rings.

Step 5

Plate and top with minced cilantro for garnish. If you like your food a bit spicier, sprinkle with crushed red pepper flakes.

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