Mexican Barbecue Chicken Skewers- Easy Grill Recipe

Mexican Barbecue Chicken Skewers are about to become your new warm-weather obsession. There’s something undeniably magical about tender chicken pieces marinated in vibrant, zesty Mexican flavors, then grilled to smoky perfection. We all love barbecue for its communal spirit and the irresistible char of grilled meats, but these Mexican Barbecue Chicken Skewers take it to an entirely new level. Forget your average backyard fare; this recipe is packed with the bold taste of chipotle, lime, cumin, and cilantro, creating a symphony of sweet, spicy, and savory notes that dance on your palate. What truly sets these Mexican Barbecue Chicken Skewers apart is the effortless way they transport you to a fiesta with every bite, making them perfect for casual get-togethers or simply a delicious weeknight meal. Get ready to impress your taste buds!

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! These skewers are an explosion of smoky, tangy, and slightly spicy goodness, perfect for a weeknight dinner, a backyard barbecue, or a festive gathering. The tender chicken thighs, marinated in a zesty blend of Mexican-inspired spices and then grilled to perfection alongside colorful bell peppers and sweet onions, make for a truly irresistible meal. What I love most about this recipe is how easy it is to whip up a batch of delicious, healthy, and visually appealing skewers that are always a crowd-pleaser. The key is in the simple yet potent marinade, which infuses the chicken with incredible depth of flavor. Let’s get started!

Ingredients:

Marinade Preparation

The foundation of these delicious skewers lies in a punchy and aromatic marinade. We’re going to build layers of flavor that will perfectly complement the chicken and vegetables.

1. First, let’s prepare the base of our marinade. Finely mince or press the 2 cloves of garlic. For the jalapeño, after removing the seeds, finely chop it. If you prefer a milder flavor, you can use less jalapeño or remove more of the white pith. If you love a good kick, leave some of those seeds in! In a medium-sized bowl, combine the minced garlic and chopped jalapeño.

2. Next, add the 3 tablespoons of tomato paste to the bowl. This will provide a rich, tomatoey base and help the marinade cling to the chicken. Now, it’s time for our dry spices. Add the 2 teaspoons of cumin, which offers a warm, earthy, and slightly smoky note. Follow this with the 2 teaspoons of paprika. For an authentic Mexican flavor, I recommend using a good quality smoked paprika if you have it, as it will enhance the barbecue element. Sprinkle in the 1/2 teaspoon of oregano, which adds a herbaceous and slightly bitter counterpoint to the sweetness of the tomato.

3. Now, let’s incorporate some fresh elements. Roughly chop a generous handful of fresh coriander (cilantro) and add it to the bowl. The bright, citrusy flavor of coriander is essential for that authentic Mexican taste. Squeeze in the juice of half a lime. The acidity from the lime will not only brighten the flavors but also help to tenderize the chicken. Season generously with salt and freshly ground black pepper to your liking. Mix all these ingredients together thoroughly until you have a cohesive paste.

Chicken and Vegetable Preparation

While the marinade is getting its flavors to meld, we’ll prepare our star ingredients.

4. Take your 8 boneless chicken thighs. Ensure you’ve removed any visible fat, as this can sometimes cause flare-ups on the grill and doesn’t add much flavor when removed from the thigh. Cut the chicken thighs into bite-sized pieces, roughly 1 to 1.5 inches. Aim for consistent sizes so they cook evenly. Place these chicken pieces into the bowl with the prepared marinade. Using your hands or a spoon, toss the chicken thoroughly, ensuring each piece is well-coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours for maximum flavor. The longer it marinates, the more infused the chicken will be.

5. While the chicken is marinating, prepare your vegetables. Chop 1 red bell pepper, 1 green bell pepper, and 1 yellow bell pepper into roughly 1-inch square pieces. This size will ensure they cook at a similar rate to the chicken and get nicely tender-crisp on the grill. Chop 1 white onion into similarly sized pieces. You want these vegetable pieces to be large enough so they don’t fall through the grill grates.

Assembly and Grilling

It’s time to bring it all together and get cooking!

6. If you’re using wooden skewers, remember 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. Don’t pack them too tightly, as this can prevent even cooking. Leave a little space between each piece. You should aim for a visually appealing arrangement of colors.

Grilling the Skewers

The final stage is where the magic happens!

7. Preheat your grill to medium-high heat. Lightly spray the grill grates with cooking oil spray to prevent sticking. Once the grill is hot, carefully place the prepared skewers onto the grates. Grill the skewers for approximately 10-12 minutes, turning them every few minutes, until the chicken is cooked through and has lovely char marks, and the vegetables are tender-crisp and slightly caramelized. The internal temperature of the chicken should reach 165°F (74°C). The exact grilling time will depend on the heat of your grill and the size of your chicken and vegetable pieces. Keep an eye on them to avoid burning, especially the vegetables.

8. Once cooked, remove the skewers from the grill and let them rest for a few minutes before serving. This allows the juices in the chicken to redistribute, resulting in more tender and moist meat. Serve these delicious Mexican Barbecue Chicken Skewers hot, perhaps with a side of rice, beans, or a fresh salsa. Enjoy the vibrant flavors and the satisfying smoky char – they are truly a taste of sunshine!

Conclusion:

There you have it! These Mexican Barbecue Chicken Skewers are an absolute winner for any gathering or weeknight dinner. Their vibrant flavors, smoky char, and tender chicken make them incredibly satisfying and surprisingly easy to whip up. The combination of zesty lime, warming chili, and savory spices creates a taste sensation that’s truly addictive. I love how versatile they are, perfect for grilling, baking, or even air frying, making them accessible no matter your cooking setup.

For serving, I highly recommend pairing these delicious skewers with classic Mexican sides like fresh corn salsa, creamy guacamole, fluffy cilantro-lime rice, or a simple black bean salad. They also make a fantastic addition to taco night or served alongside grilled vegetables. Feel free to experiment with different spice levels; add more chili powder for a fiery kick or a pinch of smoked paprika for an extra smoky depth. Don’t be afraid to swap out the chicken for beef tenderloin or even firm tofu for a vegetarian twist. I truly encourage you to give these Mexican Barbecue Chicken Skewers a try – you won’t be disappointed!

Frequently Asked Questions:

Can I make these skewers ahead of time?

Absolutely! You can marinate the chicken for these Mexican Barbecue Chicken Skewers for up to 4 hours in advance, or even overnight for deeper flavor. Just assemble them on the skewers before cooking for the best results.

What can I do if I don’t have a grill?

No grill, no problem! These skewers cook up beautifully in the oven. Preheat your oven to 400°F (200°C) and bake them on a foil-lined baking sheet for about 20-25 minutes, flipping halfway through, until cooked through and slightly browned. You can also achieve a great char under the broiler for the last few minutes.

Mexican Barbecue Chicken Skewers

Flavorful and easy Mexican-inspired chicken skewers marinated in a smoky and zesty sauce, perfect for grilling.

Prep Time
20 Minutes

Cook Time
15 Minutes

Total Time
35 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
   Cut chicken thighs into bite-sized pieces and place in a bowl. Finely mince the garlic and jalapeño pepper, then add to the bowl along with tomato paste, cumin, paprika, oregano, coriander, lime juice, salt, and pepper. Mix well to coat the chicken. Let marinate for at least 15 minutes, or longer in the refrigerator.
2. Step 2
   Thread marinated chicken pieces onto skewers, alternating with pieces of red bell pepper, green bell pepper, yellow bell pepper, and white onion.
3. Step 3
   Preheat grill to medium-high heat. Lightly spray the grill grates with cooking oil spray.
4. Step 4
   Place skewers on the preheated grill. Cook for approximately 10-15 minutes, turning occasionally, until the chicken is cooked through and has a nice char, and the vegetables are tender-crisp.
5. Step 5
   Remove 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.