Chili-Lime Chicken Skewers

published Jul 14, 2021
summer
Chili-Lime Chicken Skewers

Everyone needs a go-to summery chicken dinner, and this is mine. Bite-sized pieces of zesty, smoky marinated chicken are threaded onto skewers and grilled to perfection.

Serves4 to 6

Prep1 hour

Cook8 minutes to 10 minutes

Jump to Recipe
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chili lime skewers on platter
Credit: Photo: Joe Lingeman; Food Styling: Anna Stockwell

Everyone needs a go-to chicken dinner for summer, and this one’s mine. Bite-sized pieces of chicken are tossed in a simple, pantry-friendly marinade, then threaded onto skewers and grilled to perfection. It’s an easy, flavorful way to use up a pack of boneless chicken breasts or thighs, and it should absolutely go into your dinner rotation, too.

Credit: Photo: Joe Lingeman; Food Styling: Anna Stockwell

How Long Do I Need to Marinate the Chicken?

I recommend marinating the chicken for at least one hour. This gives the marinade a chance to infuse each piece of chicken with bright citrus and warm smoky flavors, which are made even better with the char of the grill. If prepping ahead, the chicken can also marinate overnight in the fridge.

What to Serve with Chile-Lime Chicken

The sky’s the limit when it comes to serving these flavorful, bite-sized pieces of chicken, but here are a few of my favorite ways.

Chili-Lime Chicken Skewers

Everyone needs a go-to summery chicken dinner, and this is mine. Bite-sized pieces of zesty, smoky marinated chicken are threaded onto skewers and grilled to perfection.

Prep time 1 hour

Cook time 8 minutes to 10 minutes

Serves 4 to 6

Nutritional Info

Ingredients

  • 3

    medium limes

  • 1/4 cup

    olive oil

  • 2 teaspoons

    kosher salt

  • 1 teaspoon

    chili powder

  • 1/2 teaspoon

    ground cumin

  • 1/2 teaspoon

    garlic powder

  • 1/4 teaspoon

    cayenne pepper (optional)

  • 2 pounds

    boneless, skinless chicken breasts or thighs

  • 8

    skewers

  • Vegetable oil

Instructions

  1. Finely grate the zest of 1 medium lime into a gallon zip-top bag. Juice 3 medium limes until you have 1/4 cup juice. Add the juice, 1/4 cup olive oil, 2 teaspoons kosher salt, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon garlic powder, and 1/4 teaspoon cayenne pepper if desired to the bag. Seal the bag and massage to combine.

  2. Cut 2 pounds boneless, skinless chicken breasts or thighs into 1-inch pieces. Add to the bag and seal the bag. Massage the chicken to coat in the marinade. Refrigerate at least 1 hour or up to overnight.

  3. Prepare an outdoor grill for medium-high, direct heat (about 400ºF). Meanwhile, soak 8 skewers in water if wooden.

  4. Remove the chicken from the marinade and thread onto the skewers, 6 to 8 pieces per skewer, leaving 1/4- to 1/2-inch space between pieces. Place the skewers on a rimmed baking sheet.

  5. When the grill is ready, scrape the grill grates clean. Oil the grill grates with a paper towel dipped in vegetable oil. Place the skewers on the grill, cover, and grill until grill marks form and the chicken easily releases from the grill, 4 to 5 minutes. Flip the skewers, cover, and grill until the chicken is cooked through and registers 165°F on an instant-read thermometer, 4 to 5 minutes more.

Recipe Notes

Make ahead: The chicken can be marinated up to 1 day ahead.

Storage: Leftovers can be refrigerated in an airtight container up to 4 days.