Grilled Kiwi-Chicken Kabobs with Honey-Chipotle Glaze


  • 6 garlic cloves, minced
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 8 medium kiwifruit, peeled and halved
  • 3 tablespoons honey
  • 1 tablespoon minced chipotle peppers in adobo sauce
  • Lime juice, optional
  • Hot cooked rice, optional


  • Combine garlic, lime juice, oil and salt. Add chicken and kiwi; turn to coat. Refrigerate, covered, up to 30 minutes.
  • Mix honey and chipotle peppers. Drain chicken and kiwi, discarding marinade. On eight metal or soaked wooden skewers, alternately thread chicken and kiwi.
  • Grill, covered, on an oiled rack over medium heat, turning occasionally, until juices run clear, 10-12 minutes. During last 4 minutes, baste frequently with honey-chipotle mixture.
  • Serve with fresh lime juice and rice if desired.

Test Kitchen Tips

  • An enzyme in kiwi fruit breaks down meat proteins so you’ll find this chicken to be very tender. However, too much of a good thing can destroy your chicken, so stick to 30 minutes or less.
  • You won’t believe how easy it is to peel a kiwi with our step-by-step how-to.
  • Nutrition Facts

    2 kabobs: 284 calories, 5g fat (1g saturated fat), 63mg cholesterol, 380mg sodium, 37g carbohydrate (27g sugars, 5g fiber), 25g protein.

    When guests bite into these juicy grilled kabobs, their eyes always widen with satisfaction. Our four kids are crazy about the spicy-sweet sauce. —Joni Hilton, Rocklin, California

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    Written by tasteofhome


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