Mexican Barbecue Chicken Skewers- Easy Grilling

Mexican Barbecue Chicken Skewers are about to become your new go-to for outdoor entertaining and weeknight dinners alike. Imagin extracte tender, juicy chicken, infused with vibrant Mexican flavors, kissed by the smoky char of the grill. It’s no wonder we adore this dish; it’s an explosion of taste and texture that’s both incredibly satisfying and surprisingly simple to prepare. What sets these Mexican Barbecue Chicken Skewers apart is the masterful blend of smoky chili powders, zesty lime, and aromatic cumin, creating a marinade that sings on the palate. They’re perfect for sharing at a backyard barbecue, a festive gathering, or even just a casual weeknight meal when you’re craving something a little bit special. Get ready to elevate your grilling game with this unforgettable recipe!

Mexican Barbecue Chicken Skewers

Get ready to transport your taste buds south of the border with these vibrant and flavorful Mexican Barbecue Chicken Skewers! Perfect for a casual weeknight dinner or a lively backyard barbecue, these skewers are packed with smoky, zesty, and slightly spicy notes that are sure to impress. The beauty of these skewers lies in their simplicity and the incredible depth of flavor achieved through a quick marinade and the magic of grilling. We’re using succulent chicken thighs for maximum juiciness, paired with colorful, sweet bell peppers and a bite of onion, all coated in a rich, homemade barbecue sauce inspired by authentic Mexican flavors. Forget those store-bought sauces; this one is a game-changer!

Ingredients:

Marinating and Assembling Your Skewers

The first step to achieving incredibly flavorful chicken is to create a robust marinade. This isn’t just about adding moisture; it’s about infusing every bite with zesty, smoky, and herbaceous notes. We’ll start by preparing our flavor base.

1. Begin extract by preparing the marinade. In a food processor or blender, combine the 2 cloves of garlic and the deseeded jalapeño pepper. Pulse until finely minced. If you prefer a milder flavor, be sure to remove all the seeds and the white pith from the jalapeño. If you want a little more heat, leave some seeds in.
2. Add the 3 tablespoons of tomato paste to the food processor. This provides a wonderful rich, savory base for our barbecue sauce. Next, incorporate the 2 teaspoons of cumin, 2 teaspoons of paprika, and 1/2 teaspoon of dried oregano. These spices are the heart of our Mexican-inspired flavor profile, bringin extractg warmth and earthiness. Finally, add the roughly chopped fresh coriander (cilantro) – its bright, fresh flavor is essential.
3. Squeeze in the juice of half a lime. The acidity from the lime juice not only brightens the flavors but also helps to tenderize the chicken. Now, add a good pinch of salt and a few grinds of black pepper. Pulse everything together until you have a relatively smooth paste. You might need to scrape down the sides of the food processor a couple of times. Taste the marinade and adjust the salt and pepper as needed. It should taste intensely flavored, as it will mellow slightly when coating the chicken.
4. Prepare your chicken and vegetables. Trim any excess fat from the boneless chicken thighs, then cut the chicken into approximately 1-inch bite-sized pieces. This ensures they cook evenly and are perfect for skewering. Chop your red, green, and yellow bell peppers, and the white onion into similar-sized pieces, roughly 1-inch squares. Uniformity in size is key for even cooking.
5. Now, it’s time to marinate. Place the chicken pieces in a medium bowl. Pour about two-thirds of the prepared marinade over the chicken. Use your hands or a spoon to thoroughly coat each piece of chicken, ensuring every surface is covered. Reserve the remaining one-third of the marinade for basting later. Cover the bowl and refrigerate for at least 30 minutes, or ideally for 1 to 2 hours, to allow the flavors to meld beautifully. The longer it marinates, the more intense the flavor will be.

Grilling for Smoky Perfection

Once your chicken has had a chance to soak up all that delicious flavor, it’s time to get them on the grill. Grilling imparts a wonderful smoky char that complements the rich barbecue sauce perfectly.

1. If you are using wooden skewers, make sure to soak them in water for at least 30 minutes before using them. This prevents them from burning on the grill. If you’re using metal skewers, this step isn’t necessary.
2. Thread the marinated chicken pieces onto the skewers, alternating with the chopped bell pepper pieces and onion. Don’t overcrowd the skewers; leave a little space between each piece to ensure everything cooks evenly and gets a nice char. Aim for about 4-5 pieces of chicken per skewer. You’ll likely have enough marinade for all your skewers.
3. Preheat your grill to medium-high heat. This is crucial for getting a good sear on the chicken and vegetables. Once the grill is hot, lightly coat the grill grates with cooking oil spray or brush with oil. This will prevent the skewers from sticking.
4. Carefully place the assembled skewers on the preheated grill. Grill for about 10-12 minutes, turning them every few minutes. During the last 5 minutes of grilling, use a brush to generously baste the skewers with the reserved marinade. Continue to cook, turning occasionally, until the chicken is cooked through and has developed lovely grill marks. The internal temperature of the chicken should reach 165°F (74°C). The vegetables should be tender-crisp and slightly charred.
5. Once cooked, remove the skewers from the grill and let them rest for a few minutes. This allows the juices to redistribute within the chicken, ensuring maximum tenderness and moisture. Garnish with a little extra fresh coriander if desired.

These Mexican Barbecue Chicken Skewers are fantastic served with a side of fluffy rice, a fresh corn salad, or even some warm tortillas. Enjoy the explosion of flavor!

Conclusion:

I hope you’re as excited about these Mexican Barbecue Chicken Skewers as I am! They are truly a knockout for a reason: the vibrant, zesty marinade infuses the chicken with incredible flavor, and the grilling process creates those irresistible smoky char marks. Whether you’re hosting a backyard barbecue, looking for a weeknight dinner that’s anything but boring, or simply craving a taste of Mexico, these skewers are sure to be a hit. They’re surprisingly simple to make, yet deliver a gourmet taste that will have everyone asking for the recipe.

To make them even more special, I love serving these Mexican Barbecue Chicken Skewers alongside a fresh corn salsa, creamy avocado crema, or fluffy cilantro-lime rice. They also make a fantastic addition to tacos or a vibrant salad. Don’t be afraid to experiment with the marinade – adding a pinch of smoked paprika can deepen the smoky notes, or a dash of cayenne can kick up the heat! I truly encourage you to give this recipe a try. It’s a fantastic way to bring some bold, delicious flavors to your table.

Frequently Asked Questions:

Can I marinate the chicken for longer than recommended?

Yes, you absolutely can! For an even more intense flavor, you can marinate the chicken for up to 24 hours in the refrigerator. Just ensure it’s in an airtight container.

What kind of wood chips should I use for smoking if I’m grilling?

For a complementary smoky flavor that works well with these Mexican Barbecue Chicken Skewers, I recommend using mesquite or hickory wood chips. Soak them in water for about 30 minutes before adding them to your grill.

I don’t have skewers, what can I use instead?

No problem at all! If you don’t have skewers, you can simply grill the marinated chicken pieces directly on the grill grates. Just make sure to turn them frequently to ensure even cooking and prevent sticking.

Mexican Barbecue Chicken Skewers

Flavorful Mexican-inspired chicken skewers marinated in a smoky and spicy blend, 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 the chicken thighs into bite-sized pieces. Mince the garlic and jalapeño.
2. Step 2
   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 create the marinade.
3. Step 3
   Add the chicken pieces to the marinade, ensuring they are fully coated. Let it marinate for at least 15 minutes at room temperature, or longer in the refrigerator.
4. Step 4
   Thread the marinated chicken pieces onto skewers, alternating with the chopped 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 skewers with cooking oil.
6. Step 6
   Grill the skewers for 12-15 minutes, turning occasionally, until the chicken is cooked through and slightly charred, and the vegetables are tender.

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.