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.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Barbecue, Mexican

Calories: 350

Ingredients Method Notes

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.

Method

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.