This post is sponsored by Johnsonville. All opinions and photos are my own.
Lately, all anyone can talk about in Charlotte is the weather. The heat has been just out of control. When we went to make fajitas this weekend, we just couldn’t bother to go outside to grill them and opted to make them indoors. Even though it may be too hot to turn on the grill right now, I’ve been using my trusty grill pan (that I’ve mentioned countless times – it’s one of my favorite kitchen tools!) to grill inside – from fajitas to these delicious chicken kabobs from Johnsonville.
When Johnsonville asked me to come up with a recipe featuring their new chicken kabobs I was excited. Not only are they infused with so much flavor and all ready for the grill – but it takes out the step of actually putting the chicken in the marinade beforehand, which is something that can totally slip your mind if it’s during a busy week night. They have plenty of flavors and I’ve made a lot of dips to go with them, but my favorite has been this sweet chili lime version. It’s not super spicy but the perfect blend of acidity and heat. I thought it only fitting to grill these kabobs up and layer them on top of cheesy nachos and serve them with a simple cilantro lime crema. The cilantro lime crema really brings out the flavors in the chicken and rounds out the whole dish. It’s something that’s so easy and quick (thanks to the prepared kabobs!) to throw together any night of the week.
Ingredients
- 1/2 cup sour cream
- 1/2 lime, juiced
- 2 Tbsp cilantro, minced
- Pinch of chili powder
- Salt and pepper
- 1 package Johnsonville's Sweet Chili Lime Chicken Kabobs
- Tortilla chips
- Cheddar cheese, shredded
- Salsa
- Guacamole, for serving
Instructions
- In a small bowl, combine the sour cream, lime juice, cilantro, and chili powder. Mix well and season with salt and pepper. Place covered in the fridge for at least 30 minutes.
- Pre-heat a grill or grill pan over medium high heat. Place the chicken kabobs on the grill and cook for 4 minutes. Flip the kabobs over and cover with aluminum foil and continue cooking for another 8-10 minutes, or until fully cooked through. Let cool slightly.
- To serve, cut up the chicken into bite sized pieces. Layer the tortilla chips, cheese, and chicken onto a baking sheet and broil until the cheese is melted. Top with salsa, guacamole, and cilantro lime crema. Serve immediately.
0
0
0
0
0
0
