Chicken Skewers Recipe
This Chicken Skewers Recipe delivers big in the flavor department! Juicy, charred chicken is perfectly seasoned and served with an irresistible creamy green sauce.
Servings: 4 servings
Cost: $12.86
Equipment
- Metal or wooden skewers (soak wooden skewers in water first)
- Grill or large pan (see notes for stovetop cooking)
Ingredients
Chicken
- 1-1/2 pounds boneless, skinless chicken breasts or thighs, cut to 1-inch pieces
- 1 large lime 1/4 tsp lime zest; 1 tbsp juice
- 1 teaspoon honey
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- Salt and pepper (I use 1 tsp salt; 1/2 tsp pepper)
Herb Topping
- 1 tablespoon finely packed chopped cilantro
- 1 tablespoon olive oil
- 2 teaspoons lime juice
Aji Verde
- 2 tablespoons olive oil
- 1/2 cup mayo Best Foods/Hellmann’s
- 1 cup cilantro leaves and tender stems
- 1-1/2 tablespoons finely diced jalapeño ribs and seeds removed
- 1 teaspoon minced garlic
- 1 large lime 1/4 tsp zest; 2 tbsp juice
Instructions
- Prepare the chicken: Pat the chicken very dry with paper towels, then cut it into 1-inch pieces.
- Marinate: In a large bowl, whisk together the lime juice, lime zest, honey, garlic powder, olive oil, smoked paprika, cumin, oregano, salt, and pepper. Add the chicken and toss until every piece is evenly coated.
- Assemble the skewers: Thread the chicken pieces onto skewers. Cover and refrigerate for 1–24 hours. The skewers can also be cooked immediately, although marinating gives them more flavor.
- Preheat the grill: Lightly oil the grill grates or flat-top griddle. Heat to medium or medium-high, depending on the strength of your grill.
- Cook: Grill for 10–12 minutes, rotating every 3–4 minutes, until lightly charred and the chicken reaches 160°F. (Carryover heat will bring it to 165°F). Adjust the heat as needed to prevent the spices from burning.
- Add the herb topping: Whisk together the cilantro, olive oil, lime juice, and a small pinch of salt. Brush the mixture over the chicken immediately after removing it from the grill.
- Make the sauce: Add the mayo, cilantro, jalapeño, garlic, lime juice, olive oil, and a pinch of salt to a small food processor or mini blender. Blend until smooth. Taste and add more salt or lime juice as needed. (Keep in mind that the sauce develops more heat as it sits.)
- Serve: Serve the chicken skewers warm with the sauce drizzled over the top or on the side for dipping. Enjoy!
Notes
Stovetop Instructions: Heat a large nonstick skillet over medium-high heat and add enough oil to lightly coat the bottom. Cook the skewers in batches for about 3 minutes per side, adjusting the heat as needed so the spices do not burn. Transfer the cooked skewers to a plate and loosely cover with foil to keep warm. Carefully wipe any burnt spices from the skillet with a paper towel, add more oil as needed, and continue cooking the remaining skewers.
Storage: These chicken skewers are best hot off the grill! Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet, or toss the chicken with piping-hot rice or quinoa to warm it through.
Nutrition
Serving: 1serving | Calories: 544kcal | Carbohydrates: 4g | Protein: 39g | Fat: 40g | Saturated Fat: 6g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 16g | Cholesterol: 137mg | Sodium: 862mg | Potassium: 660mg | Fiber: 0.6g | Sugar: 2g | Vitamin A: 700IU | Vitamin C: 10mg | Calcium: 26mg | Iron: 1mg