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Chicken Cape Kabobs

Let’s talk chicken!

Last month, as part of my ambassadorship with Chicken Farmers of Canada, we got to know our chicken farmers better, so now let’s learn something new about the chicken we enjoy! We already know how delicious and nutritious it is.  Chicken is an excellent source of protein, micronutrients such as niacin, phosphorous, B6, B12, Vitamin D, calcium, iron and zinc.  Chicken is the new superfood!

But there is a myth that we all have heard, of how chicken cooked with the skin on is somehow higher in fat and calories.  It’s not true!  As part of a recent nutrition study undertaken by Chicken Farmers of Canada (full details to be released later this month) a remarkable breakthrough was discovered.  Chicken cooked with the skin on has the same nutritional value as a skinless cut of chicken!  Yes it’s true.  You can cook your chicken with the skin on, retain all the moisture and flavour you love, then remove it before you eat, and your chicken has all the same health benefits of a skinless cut.  So how is this possible?  Learn more about it all here on the Chicken Farmers of Canada site!

This is good news because it means you can enjoy all different cuts of chicken, including the more affordable cuts like bone-in, skin-on chicken, and get all the same health benefits!  Good for you and good for your wallet!

All this talk of chicken must be leaving you hungry?  Let’s eat.  I made you something delicious!  I grabbed this recipe from the site, where you can find dozens of delicious recipes.

Chicken Cape Kabobs

You can make these kabobs with any cut of chicken that you prefer, and add what ever types of vegetables you like!  They’re versatile, loaded with flavour and perfect for BBQ season!

Chicken Cape Kabobs {A Pretty Life}

The marinade for this chicken is out-of-this-world delicious.  Really truly.  It’s garlicky, lemony and so so flavourful!  I’ll definitely be using this marinade again and again!



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Chicken Cape Kabobs

  • Yield: 6 servings 1x


  • 3 medium boneless (skinless chicken breasts)
  • 1/4 tsp salt
  • 1/4 tsp black pepper (freshly ground)
  • 3 tbsp lemon juice (fresh (juice of one medium lemon))
  • 1 tbsp olive oil
  • 1 tbsp white wine
  • 1 clove garlic (minced)
  • 1/2 cup fresh cilantro (minced)
  • 2 fresh yellow peppers

Optional vegetable additions:

  • 1 inch red onion (cut into 1/2 squares)
  • 1 inch small zucchini (cut into 1/2 squares)
  • 1 cup whole mushrooms (cut in half)


  1. Cut chicken into 11/2 inch cubes. Place in a large bowl or resealable plastic bag.
  2. Sprinkle with salt and freshly ground black pepper.
  3. Pour on the fresh lemon juice, olive oil and white wine. Toss to coat chicken pieces.
  4. Scatter the finely minced garlic and cilantro over the chicken and toss well.
  5. Cover the dish or seal the bag, and place in the refrigerator to marinate for at least one hour, preferably over night.
  6. Cut peppers into 1 inch squares.
  7. Soak eight wooden skewers in warm water for 20-30 minutes. Thread chicken onto skewers alternating with yellow peppers and any additional vegetables you would like.
  8. Place the skewers on plate and baste with any remaining marinade.

Let’s BBQ!

  1. Heat your grill to medium-high.
  2. Grill kabobs until lightly browned and the internal temperature of the chicken reaches 165 degrees C, approximately 7-10 minutes per side. Baste along the way with any leftover marinade and turn half-way through cooking.

Recipe from

Delish!  And so pretty, no?

Chicken Cape Kabobs {A Pretty Life}

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Have a delicious day!

Disclosure: I am participating in the Chicken Farmers of Canada campaign managed by SJ Consulting. I received compensation in exchange for my participation in this campaign. The opinions on this blog are my own.

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  • Reply
    Tori G
    March 19, 2014 at 7:49 AM

    My mouth is officially watering….those look AMAZING!

    • Reply
      [email protected]
      March 19, 2014 at 7:55 PM

      Thanks Tori! We really really loved them! The marinade is amazing!

  • Reply
    Christin @ Blue Crab Martini
    March 19, 2014 at 8:35 AM

    This looks perfect for summer! I can’t wait to try 🙂

    • Reply
      [email protected]
      March 19, 2014 at 7:56 PM

      So perfect for summer! Or when it’s time to pretend spring is here, like we are! 😉

  • Reply
    Virginia Fynes
    March 19, 2014 at 9:43 AM

    Those Kabobs look ah-mazing! when will they be ready, I’ll be right over!

    • Reply
      [email protected]
      March 19, 2014 at 7:52 PM

      Thanks Virginia! I wish you could just pop over – that’d be SO fun!!

  • Reply
    March 19, 2014 at 10:22 AM

    These look delicious!!! I pretty much love everything chicken!!!! I could eat chicken for dinner everyday!

  • Reply
    Jane Hammill Gray
    March 19, 2014 at 11:02 AM

    Sorry I have rsvp’sd twice as cant get it to show my twitter handle @JaneHammill1 , look forward to chicken chat fellow cluckers

  • Reply
    [email protected] Happy
    March 19, 2014 at 11:03 AM

    You are right – it looks both delish and pretty! Must try when bbq season is here. Always looking for a good marinade.

  • Reply
    March 20, 2014 at 6:30 AM

    Mmmm – those chicken kabobs look yummy! I’ll try them this weekend!! Congrats on your ambassadorship – so cool!

  • Reply
    Cate Moore
    March 20, 2014 at 7:24 AM

    Jo-Anna!!! Those look delicious! My mouth is watering. Can’t wait to make these…

  • Reply
    Sarah Deveau
    March 23, 2014 at 10:00 AM

    These look so good! We cook a lot with chicken in our house, but haven’t done kabobs a lot. Bring on summer!

  • Reply
    March 23, 2014 at 7:20 PM

    these look amazingly delicious!

  • Reply
    March 30, 2014 at 6:25 PM

    These look amazing! I can’t wait to make them.

  • Reply
    Sandra Cronje
    April 1, 2014 at 12:06 AM

    This looks great. The marinate is very special. Thanks for sharing.
    Have a wonderful week.

  • Reply
    April 1, 2014 at 6:13 AM

    As soon as the snow melts I am going to make these..Thanks for sharing! I found you on the Chef in training talent Tuesday.

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