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These Mexican Barbecue Chicken Skewers turn boring chicken thighs into a taste sensation that's great for summer cookouts or any get-together. The bold marinade packs the meat with authentic Mexican tastes while the mix of bell peppers brings both nutrition and eye-catching color.
I whipped up these skewers for a backyard party last summer, and now they're what everyone asks for when they visit. The mix of smoky, hot and zingy flavors reminds me of my trips to Mexico, but done in a simpler way that's totally doable at home.
Ingredients
- Boneless chicken thighs: More moist than breast meat and won't dry out on the grill, pick ones with less fat for best outcome
- Fresh jalapeño: Gives real Mexican kick that you can control by keeping or tossing the seeds
- Tomato paste: Packs a punch of flavor and helps the marinade stick to the chicken
- Cumin: Gives that essential earthy taste that makes Mexican food so warm and comforting
- Paprika: Adds smoky flavor without extra heat, Spanish kinds work best if you can find them
- Fresh coriander: Many call it cilantro, brings bright herb notes crucial in Mexican dishes
- Lime juice: Softens the chicken and adds tang that balances the deeper flavors
- Bell peppers: Using three colors makes the dish pretty and gives sweet contrast to the spicy chicken
- White onion: Brings savory depth and turns wonderfully sweet when grilled
Step-by-Step Instructions
- Mix Your Marinade:
- Throw spices, jalapeño, lime juice, coriander and seasonings in a food processor and blend until smooth. You want a mixture thick enough to coat chicken but not so thick it won't spread evenly. If needed, add water bit by bit to get it just right.
- Get The Chicken Ready:
- Cut chicken thighs into even chunks about 1.5 inches big. This size helps them cook evenly and stay juicy. Mix thoroughly with the marinade, making sure each piece gets fully covered for the most flavor.
- Let It Soak:
- Put the chicken in a container with a lid or zip-lock bag and stick it in the fridge overnight or at least 3-4 hours. This waiting time lets the acids make the meat tender and the flavors sink in. The longer you wait, the better it'll taste.
- Put Together Your Skewers:
- For wooden skewers, dunk them in warm water for at least 30 minutes so they won't burn. String chicken with peppers and onion bits in a pattern. Leave tiny gaps between each piece so heat can flow around everything.
- Time To Cook:
- Give your skewers a light spray with cooking oil to stop sticking. Cook on a hot grill, turning every few minutes until chicken hits 165°F inside, usually around 15 minutes total. Look for slight charring and caramelizing on both meat and veggies.
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Don't skip the fresh coriander thinking it's just for show. I learned this lesson when I once made the marinade without it, and wow, it wasn't the same at all. My hubby still talks about how the "green stuff makes all the difference" after watching me toss in big handfuls to my second try.
Serving Suggestions
These skewers really pop when they're part of a full Mexican spread. Their bright look makes them a standout centerpiece with sides that work well with their strong tastes. Try them over Mexican rice to catch all the tasty juices, with a crisp Mexican chopped salad on the side for different textures.
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For something more laid back, pull the chicken and veggies off the sticks and stuff them in warm corn tortillas with sliced avocado and a squeeze of lime. A spoonful of sour cream or Mexican crema helps cool things down if you went heavy on the jalapeño.
Make Ahead Options
This dish is perfect for planning ahead when having guests over. You can make the marinade up to 3 days early and keep it in a sealed container. The chicken gets even tastier if it soaks for up to 24 hours. You can even put the skewers together completely on the morning of your party and keep them covered in the fridge until grill time.
Customizing Heat Levels
One great thing about this dish is how easy it is to change the spice level to match what people like. For a tamer version that works for kids or folks who can't handle heat, take out all jalapeño seeds and white parts and use just half a pepper. You'll still get great flavor without too much kick.
For those who love it hot, keep some seeds in the jalapeño or swap in a fiercer pepper like serrano. You can also throw in a bit of cayenne to the marinade or set out some hot sauce when serving. The sweet peppers and onions help balance out the heat nicely.
Common Questions
- → Can I swap chicken breast for thighs?
You can definitely use chicken breast instead, but remember thighs turn out juicier and pack more flavor because they've got more fat in them.
- → What can I use if I don't have jalapeños?
For a milder kick, try regular green chilies or just leave them out completely and adjust other spices to match what you like.
- → How long should the chicken sit in the marinade?
Let it soak up those flavors overnight for the tastiest results, but if you're short on time, even a couple hours will do the trick.
- → Will these work in my oven?
They sure will! Just pop them in at 220°C (fan 200°C) / 425°F (gas mark 7) and cook about 25-30 minutes, flipping them halfway.
- → What foods go well with these skewers?
They taste amazing with a fresh Mexican chopped salad, a scoop of fluffy rice, or wrapped in warm tortillas for a full meal.