Mexican Barbecue Chicken Skewers-Easy Flavorful Recipe

Mexican Barbecue Chicken Skewers are about to become your new favorite warm-weather obsession! Imagin extracte succulent pieces of chicken, marinated in a vibrant blend of smoky chipotle peppers, zesty lime, and fragrant cilantro, then grilled to juicy perfection on skewers. This dish is pure sunshine on a plate, capturing the lively spirit of Mexican street food with every bite. It’s no wonder why so many of us adore Mexican Barbecue Chicken Skewers – they’re incredibly easy to make, bursting with flavor, and always a crowd-pleaser. What truly sets these skewers apart is the perfect balance of heat from the chilies, tang from the citrus, and a beautiful char from the grill that makes them irresistibly delicious. Get ready to fire up the grill and transform your backyard into a fiesta!

Mexican Barbecue Chicken Skewers

Get ready to fire up the grill because we’re making some seriously delicious Mexican Barbecue Chicken Skewers! These skewers are bursting with vibrant flavors – smoky, a little spicy, and perfectly balanced with the sweetness of the peppers and onions. They’re ideal for a summer cookout, a weeknight dinner that feels special, or even a fun appetizer for your next gathering. The best part? They’re surprisingly easy to make and the marinade does most of the heavy lifting for you. Let’s dive into what you’ll need.

Ingredients:

Preparation: The Flavorful Marinade

The key to these incredibly flavorful skewers is a vibrant marinade. We’re going to blend up all the wet and dry spices to create a paste that will coat the chicken and infuse it with delicious Mexican-inspired notes.

1. First, let’s get our chicken ready. Cut the boneless chicken thighs into bite-sized pieces, about 1 to 1.5 inches. Make sure to remove any excess fat you find. This ensures each piece cooks evenly and you get a tender bite every time. Place these chicken pieces in a medium-sized bowl.

2. Now, let’s create the magic in our marinade. Take your 2 cloves of garlic and mince them finely, or if you have a garlic press, even better! For the jalapeño, since we’ve removed the seeds, you can finely mince this as well. Remember, if you prefer a milder heat, you can remove more of the white pith inside the jalapeño. Place the minced garlic and jalapeño into a blender or food processor. Add the 3 tablespoons of tomato paste, which will give our marinade a rich base and a lovely color. Next, add the dry spices: 2 teaspoons of cumin, 2 teaspoons of paprika, and 1/2 teaspoon of oregano. Don’t forget the fresh elements! Add a generous handful of fresh coriander (stems and leaves are fine here, as they’ll be blended). Finally, squeeze in the juice of half a lime. This citrus helps to tenderize the chicken and adds a bright, zesty counterpoint to the other flavors.

3. Blend all these ingredients until you have a smooth, well-combined paste. You might need to scrape down the sides of the blender a couple of times. Taste this marinade and add salt and freshly ground black pepper to your liking. Remember, the chicken will absorb these flavors, so don’t be shy with the seasoning, but also be mindful not to over-salt at this stage.

4. Pour this beautiful marinade over the chicken pieces in the bowl. Using your hands or a spoon, make sure every piece of chicken is thoroughly coated. Cover the bowl tightly with plastic wrap and let it marinate in the refrigerator for at least 30 minutes. For an even deeper flavor, you can marinate it for up to 4 hours. The longer it marinates, the more the flavors will penetrate the chicken.

Assembly and Grilling

While the chicken is marinating, it’s a great time to prepare your vegetables and get your skewers ready.

5. Now, let’s prep the veggies and assemble our skewers. Take your red, green, and yellow bell peppers, and your white onion. Chop them into roughly square pieces, similar in size to your chicken pieces. This ensures that everything cooks at a similar rate on the skewer. Once everything is prepped, if you’re using wooden skewers, it’s essential to soak them in water for at least 30 minutes beforehand. This prevents them from burning on the grill. Thread the marinated chicken pieces and the chopped vegetables onto the soaked skewers, alternating between chicken and vegetables. Try to pack them somewhat snugly, but not so tightly that air can’t circulate, which is important for even cooking. A good pattern might be: chicken, bell pepper, onion, chicken, bell pepper, onion, and so on, finishing with a piece of chicken.

Cooking the Skewers

It’s time to bring these beautiful skewers to life on the grill!

6. Preheat your grill to medium-high heat. Once the grill is hot, lightly coat the grill grates with cooking oil spray. This prevents the skewers from sticking. Carefully place the assembled chicken skewers onto the hot grill grates. Cook for about 10-15 minutes, turning the skewers every few minutes. You want to achieve nice char marks on the chicken and vegetables, and ensure the chicken is cooked through. The internal temperature of the chicken should reach 165°F (74°C). The vegetables should be tender-crisp, with a slight char. Keep an eye on them to prevent burning, especially the bell peppers and onions, which can char quickly.

These Mexican Barbecue Chicken Skewers are perfect served hot off the grill. They pair wonderfully with a side of rice, a fresh salad, or some warm tortillas. Enjoy the vibrant flavors and the smoky char!

Conclusion:

There you have it – your guide to creating incredibly flavorful Mexican Barbecue Chicken Skewers! These skewers are an absolute winner because they strike the perfect balance of smoky, spicy, and tangy, making them ideal for any summer gathering or even a weeknight meal. The vibrant marinade infuses the chicken with authentic Mexican flavors, resulting in tender, juicy bites that are simply irresistible.

I love serving these skewers alongside a fresh corn salad, some black beans, and warm tortillas for a complete fiesta on a plate. They also make a fantastic addition to your favorite taco bar or a refreshing topping for a large green salad.

Don’t be afraid to get creative with your variations! You could easily swap out the chicken for shrimp or firm tofu for a delicious seafood or vegetarian option. Feel free to adjust the spice level to your preference by adding more or less chili powder, or even incorporating some diced jalapeños into the marinade. I truly encourage you to give these Mexican Barbecue Chicken Skewers a try; I’m confident you’ll love them as much as I do!

Frequently Asked Questions:

Can I make these skewers ahead of time?

Absolutely! You can marinate the chicken for up to 24 hours in the refrigerator. You can also thread the chicken and vegetables onto the skewers a few hours in advance and keep them covered in the fridge. Just remember to bring them to room temperature for about 15-20 minutes before grilling for even cooking.

What vegetables work best on these skewers?

Bell peppers (any color), red onion, zucchini, and cherry tomatoes are fantastic choices. They hold up well on the grill and complement the flavors of the chicken beautifully. Make sure to cut them into similar-sized pieces as the chicken for uniform cooking.

Mexican Barbecue Chicken Skewers

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

Prep Time
30 Minutes

Cook Time
15 Minutes

Total Time
45 Minutes

Servings
4 servings

Ingredients

• 8 small boneless chicken thighs, any visible fat removed (approx 650g/22.5oz)
• 2 cloves of garlic, minced
• 1 jalapeño pepper, seeded and minced
• 3 tablespoons of tomato paste
• 2 teaspoons of cumin
• 2 teaspoons of paprika
• 1/2 teaspoon of dried oregano
• 1/4 cup fresh coriander, chopped
• juice of half a lime
• salt to taste
• black pepper to taste
• 1 red bell pepper, cut into 1-inch pieces
• 1 green bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 white onion, cut into 1-inch pieces
• cooking oil spray

Instructions

1. Step 1
   Cut the chicken thighs into 1-inch pieces and place them in a medium bowl.
2. Step 2
   In a separate bowl, combine the minced garlic, jalapeño, tomato paste, cumin, paprika, oregano, chopped coriander, lime juice, salt, and pepper. Mix well to create the marinade.
3. Step 3
   Pour the marinade over the chicken pieces and toss to ensure they are evenly coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
4. Step 4
   Thread the marinated chicken pieces onto skewers, alternating with pieces of red bell pepper, green bell pepper, yellow bell pepper, and white onion.
5. Step 5
   Preheat your grill or grill pan to medium-high heat. Lightly spray the grill grates or pan with cooking oil spray.
6. Step 6
   Grill the skewers for 10-15 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender and slightly charred.

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.