Mexican Barbecue Chicken Skewers- Easy & Flavorful

Mexican Barbecue Chicken Skewers are about to become your new warm-weather obsession. Imagin extracte this: tender, succulent chicken, marinated in a vibrant blend of smoky chipotle, zesty lime, and fragrant cilantro, all threaded onto skewers and kissed by the grill. It’s the perfect fusion of sweet, savory, and just a hint of heat that makes it utterly irresistible.

Why We Love Them:

There’s something inherently fun and festive about food on a stick, isn’t there? These Mexican Barbecue Chicken Skewers are no exception. They’re incredibly easy to prepare, making them ideal for busy weeknights or casual backyard gatherings. Plus, they’re a crowd-pleaser for all ages! What truly sets these Mexican Barbecue Chicken Skewers apart is the depth of flavor achieved through a simple yet powerful marinade. It transforms ordinary chicken into an explosion of authentic Mexican taste, ready to transport your taste buds south of the border. Get ready to fire up the grill and create some delicious memories!

Mexican Barbecue Chicken Skewers

Get ready to fire up the grill and transport your taste buds south of the border with these vibrant and flavorful Mexican Barbecue Chicken Skewers! Perfect for a summer cookout, a casual weeknight dinner, or even a party appetizer, these skewers are packed with zesty lime, smoky spices, and sweet vegetables. The combination of tender chicken marinated in a rich, slightly spicy sauce, threaded onto skewers with colorful bell peppers and onions, creates a dish that’s both visually appealing and incredibly delicious. They’re surprisingly simple to make, and the results are always a crowd-pleaser.

Ingredients:

Cooking Instructions

The key to incredibly flavorful chicken skewers lies in the marinade. We’ll create a zesty and slightly smoky blend that infuses the chicken with a truly authentic Mexican barbecue taste.

1. Prepare the Marinade:
First, let’s get our marinade ready. You’ll want to finely mince the 2 cloves of garlic. For the jalapeño, since we’re removing the seeds, you’ll get a pleasant warmth without overwhelming heat. Finely mince the jalapeño as well. In a medium bowl, combine the minced garlic and jalapeño with the 3 tablespoons of tomato paste. Add the 2 teaspoons of cumin and 2 teaspoons of paprika. These spices are essential for that characteristic smoky and slightly sweet depth of flavor. Stir in the 1/2 teaspoon of oregano, which adds a lovely earthy aroma. Finally, add the roughly chopped handful of fresh coriander, which brings a bright, herbaceous note. Squeeze in the juice of half a lime – this citrusy element not only brightens the flavors but also helps to tenderize the chicken. Season generously with salt and black pepper. Give everything a really good mix until you have a thick, cohesive paste.

2. Marinate the Chicken:
Now it’s time to coat our chicken. Cut the 8 small boneless chicken thighs into bite-sized pieces, roughly 1-inch cubes. It’s important to remove any visible fat at this stage for a cleaner bite. Place the chicken pieces into the bowl with the marinade. Use your hands or a spoon to ensure each piece of chicken is thoroughly coated with the marinade. Press the marinade onto the chicken to really get it to stick. Cover the bowl tightly with plastic wrap or transfer the chicken and marinade to a resealable plastic bag. Refrigerate for at least 30 minutes, or ideally for 2 to 4 hours for the most intense flavor. If you’re short on time, even 30 minutes will make a difference. Just remember, the longer it marinates, the more the flavors will penetrate the chicken.

3. Prepare the Vegetables for Skewering:
While the chicken is marinating, let’s get our vegetables ready. Chop the 1 red bell pepper, 1 green bell pepper, and 1 yellow bell pepper into roughly 1-inch square pieces. These colorful additions not only add visual appeal but also provide a lovely sweetness and texture that complements the chicken. Chop the 1 white onion into similar sized square pieces. The onion will caramelize beautifully on the grill, adding another layer of delicious flavor. Once everything is chopped, you can set them aside. If you’re using wooden skewers, now is a good time to soak them in water for at least 30 minutes. This prevents them from burning on the grill.

4. Assemble the Skewers:
This is where the fun begin extracts! Take your marinated chicken out of the refrigerator. You’ll notice the chicken pieces are now beautifully coated in the vibrant marinade. Thread the chicken pieces onto your soaked wooden skewers, alternating them with the chopped bell peppers and onion pieces. Try to pack them somewhat snugly, but not so tightly that the vegetables or chicken will steam instead of grill. You want to create a visually appealing skewer with a good balance of chicken and vegetables. Don’t discard any leftover marinade from the bowl; you can reserve it for basting later, but be sure to bring it to a boil first if you plan to do so.

5. Grill the Skewers to Perfection:
Preheat your grill to medium-high heat. Lightly oil the grill grates with cooking oil spray or a bit of vegetable oil to prevent sticking. Once the grill is hot, carefully place the assembled skewers onto the grates. Grill for about 10-12 minutes, turning them every few minutes to ensure even cooking and nice char marks. The chicken should be cooked through and no longer pink in the center, and the vegetables should be tender-crisp and slightly charred. If you reserved any marinade, you can brush it onto the skewers during the last few minutes of cooking, making sure to boil the marinade first for food safety.

Serve these delicious Mexican Barbecue Chicken Skewers immediately. They are fantastic on their own, or you can serve them with a side of rice, beans, or a fresh salsa for a complete and satisfying meal. Enjoy the explosion of flavors!

Conclusion:

There you have it – the ultimate guide to crafting delicious Mexican Barbecue Chicken Skewers! I truly believe this recipe is a winner because it balances vibrant, authentic Mexican flavors with the ease and fun of grilling. The combination of smoky char from the grill, the zesty lime, the warmth of chili powder, and the sweetness of ingredients like honey or agave creates a flavor profile that’s simply irresistible. These skewers are perfect for any occasion, from casual backyard barbecues to lively family gatherings.

For serving, I love pairing these Mexican Barbecue Chicken Skewers with a fresh corn salad, some grilled bell peppers and onions, or even a fluffy cilantro-lime rice. They also make a fantastic appetizer alongside a margarita! Don’t be afraid to get creative with variations. You could add chunks of pineapple to the skewers for a sweet and tangy twist, or incorporate other vegetables like zucchini or cherry tomatoes.

I genuinely encourage you to give these Mexican Barbecue Chicken Skewers a try. They are surprisingly simple to make and the results are incredibly rewarding. You’ll be amazing yourself (and your guests!) with how much flavor you can pack onto a skewer!

Frequently Asked Questions:

Can I make these chicken skewers ahead of time?

Absolutely! You can marinate the chicken for up to 24 hours in advance. This allows the flavors to really penetrate the meat, making your skewers even more delicious. Just assemble them on the skewers right before grilling for the best results.

What kind of wood chips should I use for smoking these skewers?

For a classic barbecue flavor, I recommend using mesquite or hickory wood chips. They impart a smoky depth that complements the Mexican spices beautifully. If you prefer a milder smoke, pecan or applewood chips are also great options.

My skewers keep sticking to the grill. What can I do?

Make sure your grill grates are thoroughly clean and well-oiled before placing the skewers down. Soaking wooden skewers in water for at least 30 minutes before using them will also prevent them from burning. Additionally, avoid overcrowding the grill; give each skewer enough space to cook evenly without sticking.

Mexican Barbecue Chicken Skewers

Juicy chicken thighs marinated in a smoky and spicy Mexican-inspired barbecue sauce, then grilled to perfection with colorful bell peppers and onions.

Prep Time
30 Minutes

Cook Time
12 Minutes

Total Time
42 Minutes

Servings
4 servings

Ingredients

• 8 small boneless chicken thighs, any visible fat removed (approx 650g/22.5oz)
• 2 cloves of garlic
• 1 jalapeño pepper, seeds removed
• 3 tablespoons of tomato paste
• 2 teaspoons of cumin
• 2 teaspoons of paprika
• 1/2 teaspoon of oregano
• handful of fresh coriander
• juice of half a lime
• salt and black pepper
• 1 red bell pepper, chopped into square pieces
• 1 green bell pepper, chopped into square pieces
• 1 yellow bell pepper, chopped into square pieces
• 1 white onion, chopped, chopped into square pieces
• cooking oil spray

Instructions

1. Step 1
   Mince the garlic and jalapeño. In a bowl, combine the minced garlic, jalapeño, tomato paste, cumin, paprika, oregano, chopped coriander, lime juice, salt, and black pepper. Mix well to create the marinade.
2. Step 2
   Cut the chicken thighs into bite-sized pieces. Add the chicken to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
3. Step 3
   Thread the marinated chicken pieces onto skewers, alternating with pieces of red bell pepper, green bell pepper, yellow bell pepper, and white onion.
4. Step 4
   Preheat your grill to medium-high heat. Lightly spray the grill grates with cooking oil spray.
5. Step 5
   Place the skewers on the preheated grill. Cook for 10-12 minutes, turning occasionally, until the chicken is cooked through and lightly charred, and the vegetables are tender-crisp.
6. Step 6
   Remove the skewers from the grill and let them rest for a few minutes before serving.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.