Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon lime zest
- 1–2 chipotle peppers in adobo sauce, minced (or 1 teaspoon chipotle powder)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 2 cloves garlic, minced
- 1 teaspoon dried oregano (preferably Mexican oregano)
- 1 tablespoon brown sugar or honey
- Salt and pepper to taste
- Wooden or metal skewers
- Optional: fresh cilantro, lime wedges, sliced radishes for serving
Instructions
- In a bowl, whisk together olive oil, lime juice and zest, chipotle, smoked paprika, cumin, garlic, oregano, brown sugar, salt, and pepper.
- Add chicken pieces and toss to coat. Cover and refrigerate for at least 30 minutes or up to overnight.
- If using wooden skewers, soak them in water for 20 minutes. Thread marinated chicken onto skewers, leaving space between pieces.
- Preheat grill or grill pan to medium-high. Brush with oil. Grill skewers for 5–7 minutes per side, or until chicken reaches 74 °C (165 °F) and is slightly charred.
- Remove from grill and let rest a few minutes. Garnish with cilantro and lime wedges. Serve hot.
Notes
- Use thighs for juicier texture or breasts for a leaner option.
- Marinate overnight for deeper flavor.
- Add vegetables like bell peppers and onions for extra color and nutrition.
- Broil or oven-bake at 200 °C (400 °F) if grill is unavailable.
- Brush with barbecue sauce at the end for a sticky glaze.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 2 skewers
- Calories: 310
- Sugar: 4g
- Sodium: 410mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 95mg
