Chile Habanero Chicken Kabobs & 7-Layer Dip are a perfect combo for your next football party. These kabobs and dip will become a new tailgating tradition.

Chile Habanero Chicken Kabobs & 7-Layer Dip

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These kabobs are full of flavor. El Yucateco isn’t kidding around when they say their sauce is the #KingofFlavor. Walmart had a great selection of these sauces to choose from; we went with both the red and green habanero sauces, both made with habanero peppers, garlic and selected spices and seasonings. There’s a reason the green habanero sauce, the one I used in this recipe, is their number one seller.

Chile Habanero Chicken Kabobs & 7-Layer Dip are a perfect combo for your next football party. These kabobs and dip will become a new tailgating tradition.
You get that classic habanero burn with a flood of bold flavor, and the sauce works perfectly as a marinade for grilling. Add as much or as little as you like, allowing you to turn on the heat or bring it down. Either way, you are guaranteed a kick.

Chile Habanero Chicken Kabobs & 7-Layer Dip are a perfect combo for your next football party. These kabobs and dip will become a new tailgating tradition.

 What I love about this 7-Layer Dip is that it’s served warm with lots and lots of cheese… three cheeses to be exact. Cream cheese, queso fresco and cheddar combine to make this creamy and full of flavor. Then add sour cream, beans, salsa and lettuce, and it’s a game-time winner. Do you want to add or change layers to this dip? Go ahead. Maybe a little cilantro, tomatoes or even olives is more your style. That’s one of the best features of a dip like this – you can make it the way you like.

Chile Habanero Chicken Kabobs & 7-Layer Dip are a perfect combo for your next football party. These kabobs and dip will become a new tailgating tradition.

This coming weekend when the home team is fighting for a spot in the playoffs, tackle everyone else’s hunger with these easy, simple and full of flavor Chile Habanero Kabobs & 7-Layer Dip. Whether your team wins or loses, you’ll still be declared king (or queen) of the grill.

Chile Habanero Chicken Kabobs Twitter
Enjoy! And be sure to check out other recipes over at El Yucateco and let me know what is your favorite.
XOXO San

How do you make Chile Habanero Chicken Kabobs & 7-Layer Dip? 

Combine chicken tenders, chile habanero sauce, lemon juice and salt to a large plastic bag and mix together to completely cover chicken with sauce. Set in fridge to marinade or grill immediately.

While the chicken is marinating prepare 7-Layer Dip.

Preheat oven to 350 degrees.

Spread beans evenly on a 12-inch metal pizza pan.

Spread cream cheese over the beans. I heat my cream cheese in the microwave for 20 seconds to make it easier to spread.

Top the cream cheese with 1 cup of salsa.

Add crumbed Queso Fresco cheese. Set the pizza pan in the oven and bake for 15 minutes.

Remove pan from oven and top with 2 cups of shredded cheese, lettuce then topped off with the diced tomatoes. Serve immediately.

While guests are enjoying your 7-Layer Dip finish cooking the chicken kabobs.

Skewer the chicken. If you are using metal skewers skip to the next part, if you are using wood skewers follow the directions below.

Now I know there is a debate whether or not to soak your skewers and to each their own. But I soak mine, I have found that I get less wood pieces in the chicken and the kabob sticks can go up in flames if not careful.

I completely soak my skewers for 30 minutes, sometimes longer, like all day (by accident). Make sure the entire stick is completely dredge in water. Once they have soaked, remove and start to assemble the skewers.

Remove the chicken from the fridge, one piece at a time grab a tender and lace through the skewer. I start at the chunkier end and do a weave motion. Or you can just slide the entire tender on the kabob and not make it all fancy like a wave. Either way, they will taste the same. Set kabob on a plate and repeat with remaining chicken.

Heat gas or charcoal grill. Place chicken on grill over medium-high heat. Cover grill and cook 3 minutes, then turn over the kabob and cook another 3 minutes.

At this point check the chicken. To know if the chicken is done the juices should be clear and the center of thickest part is cut (170°F). If not done, continue to cook, at this point I leave the lid open and just turn the kabobs so they are cooked evenly on both sides. My chicken takes about 8-10 minutes.

Serve and enjoy!

For more chicken kabob recipes try these: Maple Barbecue Chicken Kabobs and Southwestern Barbecue Chicken Kabobs.

Don’t forget to pin this to your favorite Pinterest board to save for later!

 Chile Habanero Chicken Kabobs & 7-Layer Dip pinterest image

Chile Habanero Chicken Kabobs & 7-Layer Dip

Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes
Servings: 6
Calories: 591 kcal
Chile Habanero Chicken Kabobs & 7-Layer Dip are a perfect combo for your next football party. These kabobs and dip will become a new tailgating tradition.

Ingredients
 

Chile Habanero Chicken Kabobs

  • 1 pound chicken tenders
  • 2 tablespoons El Yucateco Green Chile Habanero
  • 1/2 teaspoon salt
  • 1/2 lemon juiced
  • 4-6 chicken kabob sticks

7-Layer Dip

  • 2-14.5 ounce cans refried beans
  • 8 ounces cream cheese softened
  • 8 ounces queso fresco cheese crumbed
  • 1 cup salsa
  • 1/2 cup sour cream
  • 2 cups shredded cheese
  • 2 cups lettuce shredded
  • 1 tomato diced

Instructions
 

  • Combine chicken tenders, chile habanero sauce, lemon juice and salt in a large plastic bag and mix together to completely cover chicken with sauce. Set in fridge to marinade or grill immediately.
  • While the chicken is marinating prepare 7-Layer Dip.
  • Preheat oven to 350 degrees.
  • Spread beans evenly on a 12-inch metal pizza pan.
  • Spread cream cheese over the beans. I heat my cream cheese in the microwave for 20 seconds to make it easier to spread.
  • Top the cream cheese with 1 cup of salsa.
  • Add crumbed Queso Fresco cheese. Set the pizza pan in the oven and bake for 15 minutes.
  • Remove pan from oven and top with 2 cups of shredded cheese, lettuce then topped off with the diced tomatoes. Serve immediately.
  • While guests are enjoying your 7-Layer Dip finish cooking the chicken kabobs.
  • Skewer the chicken. If you are using metal skewers skip to the next part, if you are using wood skewers follow the directions below.
  • Now I know there is a debate whether or not to soak your skewers and to each their own. But I soak mine, I have found that I get less wood pieces in the chicken and the kabob sticks can go up in flames if not careful.
  • I completely soak my skewers for 30 minutes, sometimes longer, like all day (by accident). Make sure the entire stick is completely dredge in water. Once they have soaked, remove and start to assemble the skewers.
  • Remove the chicken from the fridge, one piece at a time grab a tender and lace through the skewer. I start at the chunkier end and do a weave motion. Or you can just slide the entire tender on the kabob and not make it all fancy like a wave. Either way, they will taste the same. Set kabob on a plate and repeat with remaining chicken.
  • Heat gas or charcoal grill. Place chicken on grill over medium-high heat. Cover grill and cook 3 minutes, then turn over the kabob and cook another 3 minutes. 
  • At this point check the chicken. To know if the chicken is done the juices should be clear and the center of thickest part is cut (170°F). If not done, continue to cook, at this point I leave the lid open and just turn the kabobs so they are cooked evenly on both sides. My chicken takes about 8-10 minutes.
  • Serve and enjoy!

Notes

Kabobs serves 4 7-Layer Dip serves 12-18
Calories: 591kcalCarbohydrates: 24gProtein: 40gFat: 36gSaturated Fat: 19gCholesterol: 155mgSodium: 2147mgPotassium: 660mgFiber: 7gSugar: 9gVitamin A: 1820IUVitamin C: 13.4mgCalcium: 531mgIron: 2.3mg
Tried this recipe?Let us know what you think!

Chile Habanero Chicken Kabobs walmart 2

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2 Comments

  1. Oh my gosh. The flavor of these chicken kabobs must be off the hook. They look fantastic served alongside that 7-layer dip!

    BTW, I’m not trying to spam you here but I paint food blogger logo aprons (I’m also a food blogger) and I’ve admired your logo for some time. I think it would look adorable on the front of a chefs apron. I’m running a 15% off sale for food bloggers through October 31st. Please contact me if you’re interested. Thanks.

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