Mexican Barbecue Chicken Skewers are bold, flavorful, and perfect for grilling season. Marinated in a spicy, smoky blend of classic Mexican spices, these skewers deliver juicy chicken with a tangy barbecue kick. They’re easy to prepare, grill quickly, and make a vibrant addition to any cookout or weeknight dinner. Whether served with warm tortillas, fresh salad, or rice and beans, they’re a guaranteed crowd-pleaser. These skewers are also great for meal prepping, offering protein-packed bites that reheat beautifully.
Ingredients
1½ lbs boneless, skinless chicken breasts or thighs, cut into 1½-inch cubes
2 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon apple cider vinegar
2 tablespoons tomato paste or ketchup
2 teaspoons smoked paprika
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
Wooden or metal skewers
Chopped cilantro and lime wedges for serving (optional)
Instructions
In a large mixing bowl, whisk together the olive oil, lime juice, apple cider vinegar, and tomato paste until well combined. Add in the smoked paprika, cumin, chili powder, garlic powder, onion powder, oregano, salt, and pepper. Stir to form a thick marinade. Add the chicken cubes to the bowl and toss to coat each piece evenly. Cover and refrigerate for at least 30 minutes or up to 2 hours to let the flavors soak in. If using wooden skewers, soak them in water for 20–30 minutes to prevent burning. Preheat your grill to medium-high heat. Thread the marinated chicken pieces onto the skewers, leaving a little space between each chunk for even cooking. Place the skewers on the grill and cook for 10–12 minutes, turning every few minutes, until the chicken is cooked through and slightly charred on the edges. Remove from the grill and let rest for a few minutes. Garnish with chopped cilantro and a squeeze of fresh lime juice if desired. Serve hot with sides like Mexican rice, grilled veggies, tortillas, or a fresh corn salad.
Notes
You can easily adjust the heat level by increasing or decreasing the chili powder. For a smokier flavor, try adding a pinch of chipotle powder or using chipotle in adobo in place of tomato paste. This recipe works well with chicken thighs for extra juiciness, though breasts are leaner. If grilling isn’t an option, these skewers can be baked in the oven at 425°F for 18–20 minutes, or cooked on a grill pan. Leftovers can be stored in an airtight container in the fridge for up to 4 days and used in wraps, salads, or rice bowls.
FAQs
Can I use store-bought barbecue sauce? Yes, if you prefer a shortcut, you can marinate the chicken in a mix of barbecue sauce and lime juice with some added chili powder or cumin for Mexican flair.
Can these be made ahead? Definitely. You can marinate the chicken and thread them onto skewers a day in advance. Store covered in the fridge until ready to grill.
What if I don’t have a grill? These skewers can be cooked under a broiler or on a stovetop grill pan. Just be sure to turn them regularly for even browning.
Are they spicy? They have a mild to medium heat. Adjust chili powder or add cayenne for more spice.
Can I use vegetables? Yes, feel free to alternate chicken with chunks of bell peppers, red onions, or zucchini on the skewers.
Mexican Barbecue Chicken Skewers
- Total Time: 15 minutes
- Yield: Serves 4–6 1x
Description
Mexican Barbecue Chicken Skewers are bold, flavorful, and perfect for grilling season. Marinated in a spicy, smoky blend of classic Mexican spices, these skewers deliver juicy chicken with a tangy barbecue kick. They’re easy to prepare, grill quickly, and make a vibrant addition to any cookout or weeknight dinner. Whether served with warm tortillas, fresh salad, or rice and beans, they’re a guaranteed crowd-pleaser. These skewers are also great for meal prepping, offering protein-packed bites that reheat beautifully.
Ingredients
1½ lbs boneless, skinless chicken breasts or thighs, cut into 1½-inch cubes
2 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon apple cider vinegar
2 tablespoons tomato paste or ketchup
2 teaspoons smoked paprika
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
Wooden or metal skewers
Chopped cilantro and lime wedges for serving (optional)
Instructions
In a large mixing bowl, whisk together the olive oil, lime juice, apple cider vinegar, and tomato paste until well combined. Add in the smoked paprika, cumin, chili powder, garlic powder, onion powder, oregano, salt, and pepper. Stir to form a thick marinade. Add the chicken cubes to the bowl and toss to coat each piece evenly. Cover and refrigerate for at least 30 minutes or up to 2 hours to let the flavors soak in. If using wooden skewers, soak them in water for 20–30 minutes to prevent burning. Preheat your grill to medium-high heat. Thread the marinated chicken pieces onto the skewers, leaving a little space between each chunk for even cooking. Place the skewers on the grill and cook for 10–12 minutes, turning every few minutes, until the chicken is cooked through and slightly charred on the edges. Remove from the grill and let rest for a few minutes. Garnish with chopped cilantro and a squeeze of fresh lime juice if desired. Serve hot with sides like Mexican rice, grilled veggies, tortillas, or a fresh corn salad.
Notes
You can easily adjust the heat level by increasing or decreasing the chili powder. For a smokier flavor, try adding a pinch of chipotle powder or using chipotle in adobo in place of tomato paste. This recipe works well with chicken thighs for extra juiciness, though breasts are leaner. If grilling isn’t an option, these skewers can be baked in the oven at 425°F for 18–20 minutes, or cooked on a grill pan. Leftovers can be stored in an airtight container in the fridge for up to 4 days and used in wraps, salads, or rice bowls.
- Prep Time: 15 minutes
Nutrition
- Calories: ~350 kcal per serving
- Protein: 25–30 g