Smoky, spiced chicken thighs with charred peppers and onions — marinated in a bold Mexican BBQ blend and grilled to perfection in under 20 minutes.
INGREDIENTS
- 700 grams boneless skinless chicken thighs, cut into 1.5-inch cubes
- 2 teaspoons smoked paprika
- 1 teaspoons ground cumin
- 1 teaspoons garlic powder
- 0.5 teaspoons onion powder
- 0.5 teaspoons dried Mexican oregano
- 0.5 teaspoons chipotle chili powder
- 1 teaspoons salt
- 0.3 teaspoons black pepper
- 3 tablespoons fresh lime juice
- 2 tablespoons neutral oil
- 2 mixed bell peppers, cut into 1.5-inch pieces
- 1 red onion, cut into 1.5-inch chunks
- 2 tablespoons fresh cilantro, chopped (to serve)
- 4 lime wedges (to serve)
instructions
- Make the marinade: In a large bowl, combine 2 teaspoons smoked paprika, 1 teaspoons ground cumin, 1 teaspoons garlic powder, 0.5 teaspoons onion powder, 0.5 teaspoons dried Mexican oregano, 0.5 teaspoons chipotle chili powder, 1 teaspoons salt, 0.3 teaspoons black pepper, 3 tablespoons fresh lime juice, and 2 tablespoons neutral oil. Stir until a smooth paste forms.
- Marinate the chicken: Add 700 grams boneless skinless chicken thighs, cut into 1.5-inch cubes to the bowl. Toss to coat every piece thoroughly. Cover and marinate in the fridge for at least 30 minutes, or up to 8 hours for deeper flavor.
- Soak the skewers: If using wooden skewers, submerge them in cold water for 30 minutes so they do not burn on the grill.
- Thread the skewers: Thread the marinated chicken onto skewers, alternating with pieces of 2 mixed bell peppers, cut into 1.5-inch pieces and 1 red onion, cut into 1.5-inch chunks. Leave a small gap between each piece for even cooking.
- Grill on high heat: Heat the grill to high (around 220°C / 425°F). Place the skewers on the grill and cook for 12 to 15 minutes, turning every 3 to 4 minutes, until the chicken is charred at the edges and cooked through to 74°C / 165°F inside.
- Rest and serve: Remove the skewers from the grill. Rest for 3 minutes. Scatter 2 tablespoons fresh cilantro, chopped (to serve) over the top and serve with 4 lime wedges (to serve) on the side.
Popular Asked Questions**
Should I use chicken thighs or chicken breast for BBQ chicken skewers?**
Chicken thighs are the better choice for Mexican barbecue chicken skewers. Thighs have more fat than breasts, which keeps the meat tender and juicy on a hot grill. Breast meat cooks faster and dries out more easily, so if you use it, cut the pieces slightly larger and watch the grill time closely.
How long should I marinate Mexican chicken skewers?**
A minimum of 30 minutes gives the spices time to coat the meat. For the deepest flavor, marinate the chicken overnight in the fridge, up to 8 hours. The lime juice in the marinade starts to break down the surface of the meat, which helps the smoky chipotle and cumin absorb fully.
Can I cook Mexican barbecue chicken skewers in the oven instead of on a grill?**
Yes. Preheat your oven to 220°C (425°F). Place the skewers on a wire rack over a baking sheet and bake for 25 to 30 minutes, turning once halfway through. For charred edges, switch to the broiler for the last 3 minutes. The result is close to grilled, just without the outdoor smokiness.
Do I need to soak wooden skewers before grilling?**
Yes. Soak wooden or bamboo skewers in cold water for at least 30 minutes before threading the chicken. Dry skewers catch fire on a hot grill and burn through before the chicken is done. Metal skewers skip this step entirely and conduct heat to cook the inside of the meat faster.
What vegetables work best on Mexican chicken skewers?
Bell peppers and red onion are the classic pairing — they hold their shape on the grill and char beautifully. Zucchini, cherry tomatoes, corn chunks, and mushrooms all work well too. Cut everything roughly the same size as the chicken pieces so everything finishes cooking at the same time.
Leave a Comment