These Margarita Fajita Chicken Kebabs are a dynamic duo in ONE. Packed with smoky fajita spice AND tangy margarita taste, theses skewers are perfect for backyard BBQ’s or entertaining! Served with a creamy tropical pineapple aioli perfect for dipping, these skewers are guaranteed to please!
Hey there, friends!
And just like that we have entered the last week of UNOFFICAL summer.
I must stress the UNOFFICIAL part of that statement. Because, just to be clear, summer isn’t officially over September 22nd at 4:02 P.M EDT.
And to be honest, at that exact moment in time you will be able to find me in the corner of my closet, donning all black and weeping tears of such sweet sorrow.
As much as I do love the weather in fall, summer is definitely my spirit season, and I will be sad to see it go.
However, there is always a bright side.
And the silver lining here? We still have a little bit of time to bask in the glory of summer!
So, we must sip all the fabulously fruity cocktails (<– I have one coming at ya on Thursday), eat tomatoes right off the vine, pluck strawberries straight from the fields (then possibly make some strawberry wine) and stuff our faces with ALL the magnificent meat on a stick!
WHO’S WITH ME?!
Margarita Fajita Chicken Kebabs with Pineapple Aioli
Aka Sensational Summer Spiked Skewers.
Tender, tangy, smoky, slightly spicy, barely boozy, fajita spiced chicken skewered together with tender-crisp peppers and onions.
Basically, it’s all the fabulous fajita flavors you love – herbaceous cilantro, earthy cumin, spicy cayenne – AND all the marvelous margarita vibes – tart lime, boozy tequila and orangey liqueur – IN ONE!
Served with a delectable creamy, sweet and spicy, tropical pineapple aioli that is just PERFECT for dipping (or straight up drinking with a straw, because no judgement here), this combination is nothing short of SPECTACULAR.
Succulent, spiked skewers + silky sauce for dipping = EPIC summertime eats.
Since it is STILL summer, and it’s ESSENTIAL we send the season out in style, this dynamic duo is a MUST for the upcoming Labor Day weekend!
I mean, chicken doused in tequila… this feels pretty no-brainer to me. 😉
Notes, Tips & Tricks for the best Margarita Fajita Chicken Kebabs & pineapple aioli recipe:
- I used chicken thighs in the recipe below, however you can absolutely use chicken breast if you prefer, just make sure you cut the chicken breasts into roughly 1 – 1 ½’’ pieces. If using chicken thighs as instructed in the recipe, cut the thighs into strips roughly 1 – 1 ½’’ wide and then fold the strip over onto itself to create even sized, cube-like pieces.
- You can use any color bell pepper you would like for this recipe. You can use a combination of colors or one single color… whatever floats your boat.
- I used white onion in the recipe below, but if you prefer the bite of a red onion, you can use that instead!
- The longer you marinate your chicken, the more flavorful it will be. However, do not let your chicken marinate for longer than 5 hours or the lime juice in the marinade will start to “cook” the chicken and will cause the chicken to be mushy once grilled.
- If you are using wooden skewers for your kebabs, make sure you soak them in water for at least 30 minutes prior to using to prevent burning!
- I used mayonnaise in the aioli recipe below, however you can substitute sour cream or Greek yogurt if you prefer. The aioli can be made up to 3 days in advance and stored, covered, in the refrigerator. I actually think the aioli tastes better the next day since the flavors have had a chance to marry.
- The recipe below calls for Fajita Seasoning. You can either purchase your favorite fajita, or taco, seasoning from the store or make it yourself. I prefer to make a large batch myself and keep it on hand in the pantry. If you make it yourself you can control the amount of salt, the levels of spice, and customize it to your preference. I have included a recipe to make your own Fajita Seasoning in the notes section of the recipe below.
Why choose between tequila and a fajita? Have BOTH with these Margarita Fajita Chicken Kebabs & pineapple aioli! Fire up the grill and join me in celebrating what remains of summer. 😉
Until Thursday, friends, cheers – to summer… and a smorgasbord of skewers.
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How to make Margarita Fajita Chicken Kebabs with Pineapple Aioli at home👇
Margarita Fajita Chicken Kebabs with Pineapple Jalapeno Aioli
- 2 Pounds Skinless Boneless Chicken Thighs – cut into 1 – 1 ½’’ pieces* (can substitute Skinless Boneless Chicken Breasts)
- 3 ½ tsp Fajita Seasoning - divided*
- 1 large Red Bell Pepper – stemmed, seeded and cut into 1 ½’’ pieces
- 1 large Green Bell Pepper – stemmed, seeded and cut into 1 ½’’ pieces
- 1 large White Onion – cut into 1 ½’’ cubes and separated into 3 layer segments
- ½ Cup Tequila
- 2 TBS Triple Sec optional
- 1 TBS Light Brown Sugar packed
- 1 ½ tsp Kosher Salt
- ½ Lime Juice
- 3 medium Cloves Garlic – smashed
- 1/3 Cup Mayonnaise (can substitute sour cream or Greek yogurt)
- ½ Cup Pineapple Preserves
- 1 small Jalapeno - seeds and ribs removed; roughly chopped
- 1 Lime – juice
- 1 clove Garlic – peeled
- ¼ tsp Kosher Salt
For Serving: Charred Corn Tortillas, Sliced Avocado, Sliced Pinapple, Green Onion, Cilantro
- Marinate the chicken: In a small bowl, combine the ingredients for the marinade with 2 teaspoons of Fajita Seasoning. Whisk to combine. Place the chicken in a large zip-closure bag and add the marinade. Seal the bag, removing as much air as possible. Transfer the chicken to the refrigerator and allow to marinate for at least 1, and up to 5, hours.
- Meanwhile, make the aioli: In the bowl of a food processor, add all the ingredients for the aioli and puree. Taste and adjust for seasoning and flavors. Transfer to the refrigerator and allow the flavors to marry for at least 30 minutes before using.
- Remove the chicken from the marinade, pat dry (discard the marinade), and transfer chicken to a large bowl. Sprinkle with the remaining 1 ½ teaspoons fajita seasoning and use your hands to rub/thoroughly coat the cubes of chicken with the seasoning.
- Prepare the kebabs: Thread the chicken onto skewers*, alternating with peppers and onions.
- Grill: Preheat grill to medium-high heat and lightly oil the grill grates. Place the kebabs on the grill, cover, and cook until the chicken is well browned on all sides and registers between 160-165F on an instant read thermometer, about 8-10 minutes, turning once or twice during cooking.
- Serve: Transfer the skewers to a platter. Serve with aioli and optional accompaniments on the side. Enjoy!
Shashi at Savory Spin says
Oh my word! Boozy pineappley goodness!!! So love that marinade, that alone would have made ma tastebuds swoon buuuuuuutttt then you went and made that pineapple jalapeño aioli!!!!! Oh my goodness!!!! What a delightfully delicious flavor combo!!! Perfect for these last 2+ weeks of summer -which, btw, is also my spirit season Cheyanne! I’m thinking I need to move to Phoenix where it’s summer temps most of the year! Wanna come? 🙂
Hope you and boy have a wonderful weekend! XOXO
Punjabi Yakhni Pulao says
Fatija Chicken Kabab looks so delicious and yummy.I loved your way of cooking and dishes. My sister prepared for me. I like it you really deserve this review. Last night I made Punjabi Yakhni Pulao Recipe, Its taste also awesome.Sharing a link with you: ( http://sooperchef.blogspot.com/2017/08/punjabi-yakhni-pulao-recipe-sooperchef.html ).
Cindy Rodriguez says
Admitting that I’ve also had to look-up “last day of Summer” on Google…hard to tell when you’re living out here in Los Angeles! This looks blissful. Refreshing and perfect for the rough heat we’re having.
Thanks for sharing! This is going into my summer must-try list…while I still can. 🙂
So happy to join you in stuffing my face with meat on a stick – especially THIS meat on a stick! Some of my favorite flavors…and a perfect way to cap off summer. #havetobehonestimacoldweathergirl (Is there a max on hashtag lengths? 😉 )
Thao @ In Good Flavor says
Wow! Triplesec and tequila in the same marinade, Chey?…I’m in!! These awesome kebabs are just what I’d want to serve when entertaining. Pinning! You’re not going to approve, but I’m mentally and physically ready for fall. I’ve been at home in sweat pants and long sleeves all day…plus now a sweater 🙁
Karen @ Seasonal Cravings says
Love, love the marinade on this one! I am with you – summer is not ending anytime soon and I will continue to celebrate it everyday!
[email protected] says
Margarita kabobs????? Just how darn fun are these!!! I am sooo ready for fall … and with the bizarrely cool weather here lately it kinda feels like it’s coming early – so strange since it’s usually so hot until like the end of september!! ANYWAY. Yay summer and fall! haha
Sonali- The Foodie Physician says
What a great flavor combination! These look crazy good! And perfect for summer!
Lauren Gaskill says
Love your positive outlook and I’m with you! Summer is not over yet! These kebabs look lovely btw. Looking forward to hopefully getting together someday soon now that I’m in NC. Hugs to you, sister! XO
Kathy @ Beyond the Chicken Coop says
I am giving summer one last hurrah this weekend! I’ll be barbecuing all weekend long and these kebabs are on the menu! Love the jalapenos in the marinade.
stacey @ The Sugar Coated Cotted says
Great marinade and kebabs. I love a good fajita!! Summer is my fave to but I am starting to day dream of Fall eats but not quite there yet 😉 Take care.
Ilove the recipe! Thanks for sharing:)
Georgie | The Home Cook's Kitchen says
summer.is.not.over!!!! despite what everyone thinks, there is still just under a month left! this recipe looks fab, love the flavor combinations! very creative!
Keri | Fashionable Foods says
I’ll totally be in the corner of my closet mourning the end of summer, too! These margarita fajita kebabs look and sound AMAZING! Like, I’m dying over these! I love me some fajitas, so I need to eat these ASAP. That aioli is totally calling my name, too! Have a fab week, Cheyanne 🙂
TammyRenea @SanPasqualsKitchen says
Pineapple aioli ~ your originality is just one of the reasons I love coming to No Spoon Necessary. Love the recipe!
Punjabi Yakhni Pulao says
This looks seriously PERFECT!! Love all those Chicken Kabab!!. This was a great dish. I made it especially for my family and the whole family enjoyed it. It is definitely worth trying, and I will be making it again. Before i made Punjabi Yakhni Pulao Recipe from one of best cooking website sharing a link with you: ( https://www.sooperchef.pk/punjabi-yakhni-pulao-recipe/ ).
Katherine | Love In My Oven says
I will definitely be hiding in the back of my closet too Chey!! Summer is totally my spirit season. I LOVE Fall but I’d prefer if Fall started in like, November. And then Spring in January. With me? These kebobs are a great way to celebrate summer!! #stillsummer 😉
Wooo Yooo more Kebabs!!! Any food that has “margarita” in the title usually makes me smile 🙂 Booooo Booooo big thumbs down to unofficial summer. these Kabobs looks awesome!!! Seriously my mouth is watering.
Our mind is on the same thing today…Labor Day and kebabs! There’s nothing more fun than grilling kebabs for me — eating food off of sticks is the best! These flavors are fantastic and I need to grill some of these up ASAP!
You are speaking the language of DELICIOUS LOVE to me with this recipe. Love the brightness of the dish. Kebabs with a citrus flavor like this are awesome; I love your creativity.
Geraldine | Green Valley Kitchen says
I’m with you, Cheyanne – I’ll take as much summer as I can – which in LA lasts till October! Love kerbabs – I’d switch out the chicken for tofu and this marinade would be perfect – and I just love the pineapple aioli! PS – I’ve been having problems leaving messages – this is my second one – hope you don’t get two!
Ben | Havocinthekitchen says
Some countries count September 1st as the OFFICIAL autumn (Obviously they consider the beginning of summer June 1st). Personally, even though I do love early fall, I don’t mind having summer until September 22nd – it’s indeed a very lovely time. Besides, I haven’t eaten all my watermelons, and I haven’t had enough of boozy shakes and ice cream. So I’m with you Chey. I think we can start with these amazing Margarita Fajita Chicken Kebabs. Please pass me some:)
Cheyanne Bany says
Ben, ummm a country can’t pick and choose when the autumnal equinox happens in their area. If you are in the northern hemisphere, Autumn starts on September 22nd. Lol. Nice try though if you were attempting to start fall early! 😉 Thanks for the funny comment, buddy! Cheers!
Kelsie | the itsy-bitsy kitchen says
I was playing around with pumpkin recipes over the weekend and when I came back from a walk with Cookie I almost cried because the house smelled like fall. And I want it to smell like SUMMER! Like berry cobbler or something. Saying goodbye to my favorite season is never easy :(. I think a faceplant into that pineapple aioli might help though. (Faceplanting onto the kebabs themselves seems dangerous what with their skewers and all.) YUM is really all I can say here 🙂
Geraldine | Green Valley Kitchen says
I’m all for all the summer I can get – granted I live in Los Angeles and it’s pretty much summer here until October – but I’ll take it! Love kebabs, Cheyanne – and these look so great – I’d switch out the chicken for tofu but the marinade is perfect. And yes please to pineapple aioli!
I agree fully with celebrating summer until it’s really over mid-September! I do LOVE fall, but it’s going to be hard to say goodbye to summer 🙁 Though it was 50 degrees when I got up this morning, so it feels like fall is already here. Wahhh. Anyway, I LOVEEE the idea of adding margarita flavor into my fajitas… And also enjoying one on the side!
Jennifer @ Seasons and Suppers says
I’m going all in on Summer food for the next while and food-on-sticks is right at the top of my list 🙂 Loving these chock full of flavour kebabs!
[email protected]'s Recipes says
That tequila based marinade sounds just amazing! These chicken skewers are absolutely delicious and perfect for a summer garden party.
Food is better on a stick! Margarita Fajita Chicken Kebabs look like a perfect summer sendoff. (We celebrate the end of summer because the kiddos are back in school…everyone is happier at our house when the kids are back in school!) Especially love the margarita marinade. Yum!
Mary Ann | The Beach House Kitchen says
I am not saying goodbye to my favorite season yet either Chey! And these skewers are the perfect way to keep it going. Love that you used chicken thighs (always so much juicer than white meat chicken). And that aioli?! It sounds so refreshing and light. Can’t wait to try it all! Have an awesome week!
Dawn - Girl Heart Food says
So happy that you used chicken thighs – my FAVE! The whole recipe sounds super delicious, Cheyanne. And then that aioli? Dip, baby, dip! I know summer is your fave, which I do love, but I think fall is my fave….like September/October when it’s not too cold and juuuuuust right. Plus, love the fall boots and clothes. Don’t you? For me, though, I could eat this food on a stick year round. How could ya not when it tastes this yummy, am I right?? Pinned. Have a wonderful week! XOXO
Gayle @ Pumpkin 'N Spice says
I’m totally with you on savoring the last of summer! While fall is my favorite season, I do love summer and ALL of the delicious produce, foods, drinks and weather..so bring it on! These kebabs look perfect for Labor Day weekend! I’m loving the margarita flavor, Cheyanne! So creative! Just what I want to be eating, along with some fruity cocktails. Definitely the perfect summer meal! Pinned, of course! Hope your week is off to a wonderful start!
Kathryn @ Family Food on the Table says
Yes to it still being summer and yes to some tequila with my fajitas – in stick form! Love, love, love these kabobs my friend – all the flavor and all the fun here! Pinned and can’t wait to try these babies out!