Mexican Barbecue Chicken Skewers: A Flavorful Adventure

Whenever summer arrives, I can’t resist the urge to fire up the barbecue. One of my all-time favorites is my Mexican Barbecue Chicken Skewers recipe. It always takes me back to those warm, sunny afternoons with the scent of smoky spices filling the air. I remember the first time I prepared these skewers. I was looking for something vibrant and bold, something that would make everyone at the table ask for seconds.

This recipe was born from that simple craving for bold flavors. Juicy, tender chicken infused with a zesty blend of spices, then grilled to perfection—it’s everything I love about cooking outdoors. The first bite instantly awakens your taste buds. The blend of garlic, lime, and jalapeño, combined with cumin and paprika, creates a sensational marinade. It’s slightly spicy, wonderfully smoky, and deeply satisfying.

Why You’ll Love This Recipe

You’ll instantly fall in love with these Mexican Barbecue Chicken Skewers. The chicken turns out incredibly juicy every time, thanks to the marinade. Plus, the mix of colorful bell peppers and onions adds a sweet and slightly crunchy contrast to the tender meat.

The spice blend is bold, yet balanced, delivering just the right amount of heat and tang. The lime juice brightens everything up, while fresh coriander gives it a refreshing twist.

Versatile

What I really appreciate about this recipe is its versatility. You can easily adjust the spice level by adding more or less jalapeño. Don’t have fresh coriander on hand? Simply swap it out with parsley for a different herbal note. You can also switch the vegetables to your favorites—zucchini or cherry tomatoes work beautifully too.

Additionally, these skewers can be grilled outdoors, baked in the oven, or even cooked on a grill pan. No matter how you prepare them, the results are always satisfying.

Budget-Friendly

Another reason I keep coming back to this dish is its affordability. Chicken thighs are a budget-friendly option that’s packed with flavor. The rest of the ingredients are simple pantry staples like tomato paste, spices, and fresh produce, making this recipe both accessible and easy on the wallet.

Whether you’re planning a family barbecue or simply craving something special for dinner, these Mexican Barbecue Chicken Skewers are sure to impress.

Ingredients for Recipe

• 8 small boneless chicken thighs (about 650g), trimmed of visible fat

• 2 cloves garlic

• 1 jalapeño pepper, seeds removed

• 3 tablespoons tomato paste

• 2 teaspoons cumin

• 2 teaspoons paprika

• ½ teaspoon oregano

• A handful of fresh coriander

• Juice of half a lime

• Salt and black pepper to taste

• 1 red bell pepper, chopped into squares

• 1 green bell pepper, chopped into squares

• 1 yellow bell pepper, chopped into squares

• 1 white onion, chopped into squares

• Cooking oil spray

  How to Make These Mexican Barbecue Chicken Skewers

  I absolutely love how simple it is to prepare these Mexican Barbecue Chicken Skewers. They are quick to assemble, especially once you’ve tried them once. This recipe delivers bold flavors without requiring too much effort, making it perfect for busy days.

  Step-by-Step Instructions for Making

  To begin, I gather all the ingredients. This helps me stay organized throughout the cooking process.

  First, I take a mini food processor and add the garlic cloves, jalapeño pepper, lime juice, coriander, tomato paste, cumin, paprika, oregano, and a generous pinch of salt and black pepper. I pulse the ingredients until they form a thick, smooth paste. If the mixture seems too thick to blend, I simply add a small splash of water. This allows everything to combine nicely.

  Next, I dice the boneless chicken thighs into bite-sized pieces. Then, I pour the flavorful marinade over the chicken and toss it well to ensure every piece is evenly coated. For the best results, I refrigerate the chicken for several hours, or ideally overnight. This resting time allows the bold flavors to deeply infuse the meat.

  While the chicken marinates, I prepare my skewers. If I am using wooden skewers, I soak them in warm water for at least 30 minutes. This helps prevent them from burning during cooking.

  Once the chicken has marinated fully, I begin assembling the skewers. I alternate the chicken pieces with the red, green, and yellow bell peppers, as well as the chunks of onion. I enjoy this part because the colorful arrangement looks so inviting. I continue threading the ingredients until all the chicken and vegetables are used.

  Before cooking, I lightly spray the assembled skewers with cooking oil spray. This step ensures they cook beautifully and develop a slightly crispy exterior.

  Quick and Easy

  One of the best parts about this recipe is how quickly it cooks. If I’m using a barbecue, I heat it until hot and cook the skewers for about fifteen minutes. I turn them frequently to ensure even cooking on all sides. The chicken should be cooked through, juicy, and slightly charred on the edges.

  If I’m cooking indoors, I bake the skewers in a preheated oven at 220°C (fan 200°C) or 425°F for around 25 to 30 minutes. I sometimes use my grill pan for a faster option, cooking them for about seven minutes per side.

  Customizable

  This recipe is wonderfully customizable. I can easily adjust the spice level by adding more or fewer jalapeño peppers. Sometimes I like to add extra lime juice for extra tanginess. Additionally, I swap the bell peppers for zucchini or mushrooms when I’m craving something different.

  For a smoky twist, I sprinkle a bit of smoked paprika over the finished skewers. On other days, I garnish them with extra chopped coriander for a fresh finish.

  Crowd-Pleasing

  Without a doubt, these skewers are always a crowd-pleaser. Every time I serve them at a gathering, they disappear quickly. The combination of tender chicken, colorful vegetables, and bold spices makes them irresistible.

  Not only are they visually stunning, but they also pack a flavor punch that leaves everyone satisfied. I love serving them with Mexican Chopped Salad and fluffy Mexican Rice to complete the meal. This pairing makes the meal feel festive and hearty.

  These Mexican Barbecue Chicken Skewers never fail to brighten up my dinner table, and I am sure they’ll do the same for you too.

  FAQs

  Can I use chicken breast instead of chicken thighs?
  Yes, you can use chicken breast if you prefer leaner meat. However, chicken thighs tend to stay juicier and more flavorful during cooking.

  How spicy are these skewers?
  These skewers have a mild to moderate level of heat. You can easily adjust the spice by adding more or fewer jalapeños to suit your taste.

  Can I prepare the skewers in advance?
  Absolutely. You can marinate the chicken and assemble the skewers a day ahead. Keep them covered in the refrigerator until you are ready to cook.

  Do I need to soak wooden skewers?
  Yes, soaking wooden skewers in water for at least thirty minutes prevents them from burning during cooking.

  What side dishes go well with these skewers?
  These skewers pair wonderfully with Mexican Chopped Salad, Mexican Rice, or grilled corn on the cob for a complete meal.

  Can I bake the skewers instead of grilling them?
  Certainly. You can bake the skewers in the oven or cook them on a grill pan if a barbecue is not available. Both methods produce great results.

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  Mexican Barbecue Chicken Skewers

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  These Mexican Barbecue Chicken Skewers are bursting with bold, smoky flavors. Juicy chicken pieces are marinated in a zesty spice blend, then grilled with colorful vegetables for a meal that’s perfect for any occasion.

  • Total Time: 35 minutes
  • Yield: 4 servings 1x

  Ingredients

  Scale 1x2x3x

  • 8 small boneless chicken thighs (about 650g), trimmed of visible fat

  • 2 cloves garlic

  • 1 jalapeño pepper, seeds removed

  • 3 tablespoons tomato paste

  • 2 teaspoons cumin

  • 2 teaspoons paprika

  • ½ teaspoon oregano

  • A handful of fresh coriander

  • Juice of half a lime

  • Salt and black pepper to taste

  • 1 red bell pepper, chopped into squares

  • 1 green bell pepper, chopped into squares

  • 1 yellow bell pepper, chopped into squares

  • 1 white onion, chopped into squares

  • Cooking oil spray

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  Instructions

  • Place garlic, jalapeño, lime juice, coriander, tomato paste, cumin, paprika, oregano, salt, and black pepper in a mini food processor. Pulse until a thick paste forms, adding a little water if necessary.

  • Cut the chicken thighs into bite-sized pieces. Toss them with the marinade until thoroughly coated.

  • Refrigerate the marinated chicken for several hours or overnight for the best flavor.

  • Soak wooden skewers in warm water for at least thirty minutes to prevent burning.

  • Thread the marinated chicken onto the skewers, alternating with bell peppers and onion pieces.

  • Spray the assembled skewers lightly with cooking oil spray.

  • Grill on a hot barbecue, turning often, for about fifteen minutes, or until the chicken is fully cooked and lightly charred.

  • Alternatively, bake in a preheated oven at 220°C (fan 200°C) or 425°F for twenty-five to thirty minutes, or cook on a grill pan for around seven minutes per side.

  • Serve hot with your favorite sides like Mexican Chopped Salad or Mexican Rice.

  Notes

  You can adjust the spice level by changing the amount of jalapeño. Feel free to swap the vegetables according to your taste.

  • Author: Layla
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes