These Paleo and Whole 30 approved Grilled Chicken Kabobs are the perfect summer recipe! The chicken, pepper and onions are marinated in a gluten free sauce, grilled to perfection and then served over cauliflower rice for a simple yet delicious meal. This recipe is gluten free, grain free, dairy free, nut free, and refined sugar free.

One lesson about gluten free eating that I learned the hard way is that many marinades have gluten hidden in them. By using the homemade marinade in this recipe, you skip the step of trying to figure out whether or not the store bought stuff has gluten in it. These Kabobs are made from real ingredients and do not contain any gluten, grains, dairy, nuts or refined sugar! My husband and I love grilling during the summer months and this is one of the recipes we make often. The grilled peppers and onions are tender yet crispy and pair perfectly with the sweet flavor of the marinated chicken.

What Ingredients Do I Need to Make These Grilled Chicken Kabobs?

Chicken Kabobs:

Chicken
Coconut aminos
Pineapple juice
Sesame seed oil
Arrowroot flour
Garlic powder
Ginger
Water
Pepper
Onion powder

Vegetable Kabobs:

Red onion
Bell peppers
Lemon juice
Salt
Pepper

Optional:

Cauliflower rice or regular rice (I like to add lime juice and cilantro to mine)

How Long Should I Marinate the Chicken and Veggies?

To get the best results, marinate the chicken and veggies for at least 3-4 hours. You can also prep the chicken and veggies the day before and marinate them over night. If you are short on time, I would suggest marinating them for at least 30 minutes. I have done this before and the recipe still works but you get more flavor the longer you marinate it. I use the quart sized Ziploc bags to marinate the chicken and vegetables but you can also use bowls or containers.

Let’s Get Grillin’

Cut the chicken into large cubes and place them into a quart sized Ziploc bag. Mix together the coconut aminos, pineapple juice, sesame seed oil, arrowroot flour, garlic powder, ginger, water, pepper and onion powder. Add the marinade to the bag with the chicken and put it in the refrigerator for at least 30 minutes.
Cut the onion and peppers into large cube sized pieces and place them in a separate quart sized Ziploc bag. Mix together the lemon juice, salt and pepper and add it to the bag with the vegetables. Place the veggies in the refrigerator for at least 30 minutes. For the best results, marinate the veggies and chicken for 3-4 hours.
Preheat the grill to medium-high heat. Skewer the chicken and veggies, making sure that the peppers and onions are on separate skewers from the chicken. Place the chicken skewers on the grill and grill for about 3-5 minutes on each side depending on the size of the cubes. Make sure the chicken reaches an internal temperature of 160 degrees. Remove the chicken from the grill and place in the oven at 170 degrees to keep warm while grilling the veggies. Place the veggie skewers on the grill and cook for 2-3 minutes each side until they start to sweat and become slightly crispy. Remove the veggies from the grill and serve with the chicken over cauliflower rice.

Note: If your grill is big enough to grill all the kabobs at once, let the chicken cook for about 5-8 minutes before adding the onions and peppers.

These Grilled Chicken Kabobs are also great reheated, just throw them in the oven for a few minutes and you can enjoy them for multiple nights! Let me see what your making by tagging me on Instagram @theglutenfreegrasses or by leaving a comment below.

-Kelsey