Margarita Fajita Chicken Kebabs with Pineapple Jalapeno Aioli
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!
1large Red Bell Pepper – stemmed, seeded and cut into 1 ½’’ pieces
1large Green Bell Pepper– stemmed, seeded and cut into 1 ½’’ pieces
1large White Onion – cut into 1 ½’’ cubes and separated into 3 layer segments
1TBSLight Brown Sugarpacked
1 ½tspKosher Salt
3medium Cloves Garlic – smashed
1/3CupMayonnaise(can substitute sour cream or Greek yogurt)
1small Jalapeno- seeds and ribs removed; roughly chopped
1Lime – juice
1cloveGarlic – peeled
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!
1. I used chicken thighs in the recipe, 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, 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.2. 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.3. I used white onion, but if you prefer the bite of a red onion, you can use that instead!4. 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.5. 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!6. I used mayonnaise in the aioli recipe, 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.7. 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.FAJITA SEASONING:1 tsp Cumin1 tsp Oregano1 tsp Smoked Paprika1/2 tsp Chili Powder1/2 tsp Sea Salt1/4 tsp Ground Pepper*Nutritional information includes both the skewers and the aioli!1/4 tsp Cayenne Pepper