Mexican Barbecue Chicken Skewers
This Mexican barbecue chicken skewers recipe is a flavorful and quick dinner option that is family-approved, perfect for busy nights. The marinated chicken is grilled to perfection, providing a smoky aroma that makes dinner feel special.
Ingredients
For the Marinade
- 1/2 Cup fresh lime juice (about 4 limes) (Fresh juice brightens the spice mix better than bottled.)
- 1/4 Cup olive oil (Helps the spices cling and char on the grill.)
- 3 cloves garlic, minced (Use a garlic press or grate on a microplane for a smooth paste.)
- 2 teaspoons chili powder (This gives mild heat and a classic flavor.)
- 1 teaspoon ground cumin (Toast a pinch in a dry pan for 30 seconds to deepen aroma if you have time.)
- 1 teaspoon smoked paprika (Adds barbecue warmth without a smoker.)
- 1 teaspoon dried oregano (Mexican oregano makes it more authentic.)
- 2 tablespoons brown sugar (Helps caramelize the exterior for a pretty glaze.)
- 1 teaspoon kosher salt (Adjust to taste; salt enhances other flavors.)
- 1/2 teaspoon black pepper (Freshly ground gives the best flavor.)
For the Chicken
- 2 pounds boneless skinless chicken breasts, cut into 1.5 inch pieces (Trim fat and try to cut pieces the same size for even cooking.)
- 2 tablespoons chopped cilantro, optional (Stir in after grilling to keep the green, fresh flavor.)
- 8 to 10 pieces wooden skewers, soaked in water for at least 30 minutes, or metal skewers (Soaking wooden skewers prevents burning and keeps the ends cool for little hands.)
Instructions
Preparation
- In a medium bowl, whisk together lime juice, olive oil, garlic, chili powder, cumin, smoked paprika, oregano, brown sugar, salt, and pepper.
- Add the chicken pieces to a large zip-top bag or bowl and pour in the marinade. Press out excess air and seal. Refrigerate at least 1 hour, up to overnight.
- Preheat outdoor grill to medium-high, about 400 to 450°F. If using a grill pan, set a burner to medium-high and preheat the pan.
Grilling
- Thread chicken onto skewers in a single layer, leaving a bit of space between pieces.
- Place skewers on the grill. Cook 4 to 5 minutes per side, flipping once, until an instant-read thermometer reads 165°F in the center.
- Remove skewers and let rest 5 minutes. Sprinkle with chopped cilantro if you like.
Serving
- Serve with lime wedges and extra cilantro. Offer bowls of sliced avocado, salsa, and warm tortillas for family-style assembling.
Notes
Store leftovers in an airtight container for 3 to 4 days. Freeze cooked skewers in a freezer-safe container for up to 3 months. Reheat in the oven or stovetop.