Chipotle Chicken Kebobs

Mario Batali has shared this delicious recipe for chicken kebobs with us! Check out Mario’s tips for cooking kebobs like a pro, here.

These kebobs make an ideal tailgating dish because everything is already cut up, which means you only need to use a fork. That means you’ll always have one hand free to hold your beer!


  • 2 pounds chicken thighs, cut into 1-inch pieces
  • 1/2 cup olive oil plus 2 tablespoons for vegetables
  • 6 cloves garlic, finely chopped
  • 1/4 cup fresh cilantro, finely chopped
  • 1/4 cup fresh mint, finely chopped
  • 2 chipotle peppers in adobo, finely chopped
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 jalapeño pepper, seeded and finely chopped
  • 2 teaspoons salt, divided
  • 1 large sweet onion, peeled and cut into 1/2-inch pieces
  • 1 red bell pepper, seeded, cored, and cut into 1-inch squares


In a medium mixing bowl, combine the 1/2 cup of olive oil, garlic, cilantro, mint, chili, cumin, jalapeño and 1 teaspoon salt and mix together. Add the chicken pieces and mix so that all the chicken is coated. Transfer to a gallon-size sealable plastic bag and refrigerate for at least 4 hours and up to 24 hours.

Prepare a medium hot fire on the grill or barbecue.

While the coals are heating, in a medium bowl, toss the vegetable pieces with the remaining 2 tablespoons of olive oil and 1 teaspoon salt. Alternate threading pieces of the chicken with the vegetable pieces on 8 skewers.

Grill for 16 minutes, turning each skewer a quarter turn every 4 minutes, until the meat is no longer pink in the center.

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