Mexican Barbecue Chicken Skewers – Easy Grilled Recipe
Mexican Barbecue Chicken Skewers are the ultimate crowd-pleaser, and for good reason! Imagin extracte tender, juicy chicken infused with vibrant, smoky flavors, all grilled to perfection on skewers. We all love the convenience and fun of food on a stick, especially when it’s packed with such incredible taste. What truly sets these Mexican Barbecue Chicken Skewers apart is the explosion of authentic Mexican spices – think smoky chipotle, zesty lime, and a hint of cumin – that create a symphony of flavors with every bite. They’re perfect for your next backyard bash, a casual weeknight dinner, or even a festive get-together. I’ve been perfecting this recipe, and I can’t wait to share it with you so you can bring a little bit of that irresistible smoky, spicy magic to your table.
Get Ready to Fire Up the Grill!
Why You’ll Adore These Mexican Barbecue Chicken Skewers
Mexican Barbecue Chicken Skewers
Get ready to fire up the grill for a taste of Mexico with these incredibly flavourful Mexican Barbecue Chicken Skewers. These aren’t your average chicken skewers; they’re bursting with vibrant, smoky, and slightly spicy notes that will transport your taste buds south of the border. The marinade is simple yet packs a punch, and when combined with the colourful vegetables grilled to perfection, you have a meal that’s both healthy and incredibly satisfying. Perfect for a summer barbecue, a weeknight dinner, or even a festive gathering, these skewers are sure to be a hit with everyone. The beauty of skewers is that they cook quickly and evenly, ensuring tender, juicy chicken every time, while the charred vegetables add a delightful sweetness and a hint of smokiness that perfectly complements the spiced chicken. We’ll be marinating the chicken for a good amount of time to really let those flavours meld, so plan ahead a little for the best results.
Ingredients:
Marinade and Preparation
The heart of these skewers lies in the vibrant marinade. First, let’s get our chicken ready. Ensure all visible fat has been trimmed from the chicken thighs; this helps with even cooking and a cleaner flavour. Cut the boneless chicken thighs into bite-sized pieces, roughly 1.5 to 2 inches in size. This ensures they’ll thread easily onto skewers and cook through without drying out.
Next, we’ll create our flavourful marinade. In a food processor or blender, add the 2 cloves of garlic, the seeds removed from the jalapeño pepper (you can leave a few seeds in if you like it spicier, but start with none for a balanced heat), the 3 tablespoons of tomato paste, the 2 teaspoons of cumin, the 2 teaspoons of paprika, and the 1/2 teaspoon of oregano. Add the fresh coriander leaves, the juice of half a lime, and a generous pinch of salt and black pepper. Now, blitz this all together until you have a relatively smooth paste. If it seems a little too thick, you can add a tablespoon of water to help it blend.
Transfer the chicken pieces into a medium-sized bowl. Pour the prepared marinade over the chicken, ensuring every piece is well coated. You can use your hands for this, which is often the most effective way to make sure everything is covered. Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 30 minutes, but ideally for 2 to 4 hours. The longer the chicken marinates, the deeper the flavour will penetrate.
While the chicken is marinating, let’s prepare our vegetables. Wash and chop the red, green, and yellow bell peppers into bite-sized square pieces, similar in size to your chicken pieces. This ensures they will cook at the same rate as the chicken. Chop the white onion into similar square pieces. If you are using wooden skewers, remember to soak them in water for at least 30 minutes before assembling the skewers to prevent them from burning on the grill.
Grilling the Skewers
Once your chicken has marinated and your vegetables are prepped, it’s time to assemble and grill. Preheat your grill to medium-high heat. If you’re using a grill pan on the stovetop, heat it over medium-high heat and lightly grease it.
Now, thread the marinated chicken pieces onto the soaked wooden skewers, alternating with the chopped bell peppers and white onion pieces. Try to pack them relatively closely together, but not so tightly that they won’t cook evenly. Aim for about 4-5 pieces of chicken per skewer, interspersed with the colourful vegetables. This visual appeal is part of the fun!
Lightly spray the grill grates or your grill pan with cooking oil spray to prevent sticking. Carefully place the assembled skewers onto the hot grill.
Cook the skewers for approximately 8-10 minutes per side, or until the chicken is cooked through and has developed a nice char. The exact cooking time will depend on the heat of your grill and the size of your chicken pieces. Turn the skewers regularly using tongs to ensure even cooking and browning on all sides. You want to see those lovely char marks on the chicken and the vegetables should be tender-crisp with some nice blistering.
Serving Suggestions
Once cooked, remove the Mexican Barbecue Chicken Skewers from the grill and let them rest for a few minutes before serving. This allows the juices to redistribute, resulting in even more tender and flavourful chicken.
These skewers are fantastic served on their own as a light meal, or you can pair them with a fresh side salad, some Mexican rice, or warm tortillas. A dollop of sour cream or a sprinkle of crum extractbled cotija cheese would also be delicious additions. Enjoy the vibrant flavours and the smoky char of these homemade Mexican barbecue delights!
Conclusion:
These Mexican Barbecue Chicken Skewers are an absolute winner for any gathering or weeknight meal! They’re bursting with vibrant, smoky flavors thanks to the delicious marinade, and the convenience of skewers makes them incredibly easy to grill and serve. The tender chicken, infused with spices like cumin, chili powder, and smoked paprika, coupled with a hint of lime, creates a taste sensation that’s both familiar and exciting. I truly believe this recipe offers a fantastic balance of effort and reward, delivering a seriously impressive dish with minimal fuss.
To elevate your experience, I love serving these skewers with fluffy cilantro-lime rice, a fresh corn and black bean salsa, or even some creamy guacamole. They’re also fantastic tucked into warm tortillas for a quick and flavorful taco night. Don’t hesitate to get creative with variations! You could easily swap out the chicken for firm tofu or shrimp, or even add colorful bell peppers and red onion to the skewers for extra texture and color.
I genuinely encourage you to give these Mexican Barbecue Chicken Skewers a try. I’m confident you’ll be delighted with the results. They’re perfect for impressing guests or simply treating yourself to something delicious. Happy grilling!
Frequently Asked Questions:
Can I make the marinade ahead of time?
Absolutely! The marinade can be made up to 24 hours in advance. In fact, letting the chicken marinate for a few hours, or even overnight, will allow the flavors to penetrate even deeper, resulting in an even more delicious barbecue chicken.
What if I don’t have a grill?
No worries! You can achieve similar delicious results by baking these skewers in the oven. Place them on a baking sheet lined with parchment paper and bake at around 400°F (200°C) for 20-25 minutes, flipping halfway through, until the chicken is cooked through and slightly charred.
Mexican Barbecue Chicken Skewers
Juicy chicken thighs marinated in smoky, zesty Mexican-inspired barbecue sauce and grilled to perfection with colorful bell peppers and onions.
Ingredients
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8 small boneless chicken thighs, any visible fat removed (approx 650g/22.5oz)
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2 cloves of garlic
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1 jalapeño pepper, seeds removed
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3 tablespoons of tomato paste
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2 teaspoons of cumin
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2 teaspoons of paprika
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1/2 teaspoon of oregano
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handful of fresh coriander
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juice of half a lime
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salt and black pepper
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1 red bell pepper, chopped into square pieces
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1 green bell pepper, chopped into square pieces
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1 yellow bell pepper, chopped into square pieces
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1 white onion, chopped, chopped into square pieces
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cooking oil spray
Instructions
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Step 1
Finely mince the garlic and jalapeño. In a bowl, combine the minced garlic, jalapeño, tomato paste, cumin, paprika, oregano, chopped fresh coriander, lime juice, salt, and black pepper. Mix well to form a marinade. -
Step 2
Cut the boneless chicken thighs into bite-sized pieces. Add the chicken to the marinade and toss to coat evenly. Let it marinate for at least 15 minutes at room temperature, or longer in the refrigerator. -
Step 3
Thread the marinated chicken pieces onto skewers, alternating with the chopped red, green, and yellow bell peppers and white onion pieces. -
Step 4
Preheat your grill or grill pan to medium-high heat. Lightly spray the grill grates or pan with cooking oil spray. -
Step 5
Place the skewers on the preheated grill and cook for about 15 minutes, turning occasionally, until the chicken is cooked through and slightly charred, and the vegetables are tender-crisp. -
Step 6
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.
