Mexican Barbecue Chicken Skewers

This Mexican Barbecue Chicken Skewers recipe transforms ordinary chicken thighs into a flavor explosion that's perfect for summer grilling or year-round entertaining. The vibrant marinade infuses the meat with authentic Mexican flavors while colorful bell peppers add both nutrition and visual appeal.

I first made these skewers for a backyard gathering last summer, and they've become my signature dish when friends visit. The combination of smoky, spicy and tangy flavors reminds me of my travels through Mexico, but with a simplified approach that works beautifully in a home kitchen.

Ingredients

• Boneless chicken thighs: Juicier than breast meat and stays tender on the grill, choose thighs with minimal visible fat for best results
• Fresh jalapeño: Provides authentic heat that's adjustable based on whether you include seeds
• Tomato paste: Adds rich concentration of flavor and helps bind the marinade to the meat
• Cumin: Earthy backbone of the marinade that provides signature Mexican warmth
• Paprika: Brings smoky depth without additional heat, look for Spanish varieties when possible
• Fresh coriander: Also known as cilantro, provides bright herbal notes essential to Mexican cuisine
• Lime juice: The acidity tenderizes the chicken while adding brightness to balance richer flavors
• Bell peppers: Three colors provide visual appeal and sweet contrast to the spiced chicken
• White onion: Adds savory depth and caramelizes beautifully when grilled

Step-by-Step Instructions

Create The Marinade:

Add spices, jalapeño, lime juice, coriander and seasonings to a food processor and pulse until smooth. The paste should be thick enough to coat the chicken but thin enough to distribute evenly. Add water a teaspoon at a time if needed to achieve the right consistency.

Prepare The Chicken:

Dice chicken thighs into uniform bite sized pieces about 1.5 inches each. This size ensures they cook evenly and stay juicy. Toss thoroughly with the marinade, making sure every piece is well-coated for maximum flavor penetration.

Marinating Time:

Place the chicken in a sealed container or zip-top bag and refrigerate overnight or at minimum 3-4 hours. This resting period allows the acids to tenderize the meat and the flavors to fully develop. Longer is definitely better with this recipe.

Skewer Assembly:

If using wooden skewers, soak in warm water for at least 30 minutes to prevent burning. Thread chicken alternating with peppers and onion pieces in a pattern. Leave small spaces between items to ensure heat circulates for even cooking.

Cooking The Skewers:

Spray assembled skewers lightly with cooking oil to prevent sticking. Grill on a preheated barbecue, turning every 3-4 minutes until chicken reaches 165°F internal temperature, approximately 15 minutes total. Look for light char marks and caramelization on both meat and vegetables.

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The fresh coriander is absolutely essential in this recipe and not just a garnish. I discovered this when I once made the marinade without it, and the flavor profile was completely different. My husband still talks about how the "herb makes the dish" after watching me add generous handfuls to the second batch.

Serving Suggestions

These skewers shine brightest when served as part of a complete Mexican feast. The colorful presentation makes them a natural centerpiece surrounded by accompaniments that complement their bold flavors. Serve them over Mexican rice which catches all the flavorful juices, alongside a bright Mexican chopped salad for textural contrast.

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For a more casual presentation, remove the chicken and vegetables from skewers and wrap in warm corn tortillas with avocado slices and a squeeze of fresh lime. A dollop of sour cream or Mexican crema helps balance the heat if you made a spicier version with extra jalapeño.

Make Ahead Options

This recipe excels as a make-ahead option for entertaining. The marinade can be prepared up to 3 days in advance and stored in an airtight container. The chicken can marinate for up to 24 hours, developing deeper flavor the longer it rests. You can even assemble the skewers completely the morning of your gathering and keep them covered in the refrigerator until ready to grill.

Customizing Heat Levels

One of the beauties of this recipe is how easily you can adjust the spice level to suit different palates. For a milder version appropriate for children or heat-sensitive guests, remove all jalapeño seeds and membranes and reduce to half a pepper. The flavors remain vibrant without overwhelming heat.

For spice enthusiasts, leave some seeds in the jalapeño or substitute a hotter pepper like serrano. You can also add a pinch of cayenne to the marinade or serve the finished skewers with hot sauce on the side. Remember that the bell peppers and onions provide sweet balance to the heat.

Frequently Asked Questions

→ Can I use chicken breast instead of thighs?

Yes, chicken breast can be used, but thighs remain more tender and flavorful due to their higher fat content.

→ What can I substitute for jalapeños?

If you prefer less heat, use mild green chilies or omit them entirely, adjusting the spice level to your liking.

→ How long should I marinate the chicken?

For the best flavor, marinate the chicken overnight, though a few hours will also work well.

→ Can these skewers be cooked in the oven?

Yes, bake them at 220°C (fan 200°C) / 425°F (gas mark 7) for 25-30 minutes, turning halfway through.

→ What side dishes pair well with these skewers?

Serve them with Mexican chopped salad, rice, or even warm tortillas for a complete meal.