This Chicken Skewers Recipe is a standout. Juicy, charred chicken pieces are seasoned simply and served with a silky, bright green sauce that complements the meat perfectly.
Author’s Notes
Skewers Make Everything Better!
There’s something about food served on a skewer that makes it more fun to eat—especially for kids. Small portions on skewers are easier to handle and more appealing at the table, so meals like this often disappear fast at our house.
This chicken skewer recipe was no exception. The kids loved “chicken on a stick,” and they loved dipping it into the sauce even more. The chicken itself is simply seasoned so the creamy green sauce can take center stage.
The sauce is one of my favorite parts of the recipe. It’s vibrant, creamy, and adds the best contrast to the charred chicken. Give it a try and let me know how you like it.
Ingredients In This Chicken Skewers Recipe
| Ingredient | Notes |
|---|---|
| Chicken | Chicken thighs stay juicier, but breasts work well too. Cut pieces evenly for consistent cooking. |
| Lime, Honey & Olive Oil | Fresh lime juice and a touch of zest brighten the marinade. A little honey balances the acidity. |
| Seasonings | Smoked paprika adds color and a subtle smoke note. Cumin and oregano give depth. |
| Green Sauce (Aji Verde) | Remove jalapeño ribs and seeds for a milder sauce; leave some for more heat. Cilantro and lime make the sauce fresh and bright. |
| Herb Topping | A quick mix of chopped cilantro, olive oil, and lime brushed on at the end adds fresh finish and aroma. |
Chelsea’s Notes
Top Tips for the Best Chicken Skewers
- Don’t pack the skewers too tightly. Leave small gaps so heat circulates and edges char.
- Check the temperature: Aim for 165°F internal temperature to ensure safety and juiciness.
- Let it rest: Rest the skewers for about 5 minutes after cooking so the juices settle.
- Prep the grill: Clean and lightly oil grates to prevent sticking and help with even charring.
Serving Suggestions
These chicken skewers are versatile and pair well with many sides. Try any of the options below to round out the meal.
- Over rice: Serve with cilantro-lime rice, coconut rice, or simple steamed rice to soak up sauce.
- In a bowl: Combine with grains like quinoa or rice, then add avocado, tomatoes, cucumbers, corn, and green sauce for a hearty bowl.
- In wraps or pitas: Fill warm flatbread with chopped chicken, lettuce, tomato, avocado, and sauce for quick handheld meals.
- With a salad: Top a chopped salad, cucumber salad, or avocado salad with the skewers for a lighter option.
- In tacos: Chop the cooked chicken and place in tortillas with cabbage, avocado, lime, and the green sauce for vibrant tacos.
More Favorite Chicken Dinners
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Chicken Burrito Bowls
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Baked Chicken Bites
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Chicken Tacos Recipe (Mexican Street Corn)
Chicken Skewers Recipe
Chelsea Lords
30 minutes
12 minutes
1 hour (can marinate up to 24 hours)
1 hour 42 minutes
4 servings
Equipment
- Metal or wooden skewers (soak wooden skewers in water first)
- Large bowl
- Grill or large skillet (see stovetop notes below)
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 large lime — 1/4 tsp zest and 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 to taste (about 1 tsp salt; 1/2 tsp pepper suggested)
- 1 tablespoon finely packed chopped cilantro
- 1 tablespoon olive oil
- 2 teaspoons lime juice
- 2 tablespoons olive oil
- 1/2 cup mayonnaise
- 1 cup cilantro leaves and tender stems
- 1 1/2 tablespoons finely diced jalapeño (ribs and seeds removed for milder heat)
- 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 into 1-inch pieces.
-
Marinate: In a large bowl, whisk together lime juice, lime zest, honey, garlic powder, olive oil, smoked paprika, cumin, oregano, salt, and pepper. Add the chicken and toss until each piece is evenly coated.
-
Assemble skewers: Thread the chicken pieces onto skewers. Cover and refrigerate for 1 to 24 hours. You can cook immediately, but a short marinade improves flavor.
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Preheat grill: Lightly oil the grill grates or heat a flat-top griddle to medium or medium-high depending on your equipment.
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Cook: Grill the skewers for 10–12 minutes, turning every 3–4 minutes, until lightly charred and the internal temperature reaches about 160°F. Carryover heat will bring it to 165°F. Reduce heat if spices start to burn.
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Add herb topping: Combine cilantro, olive oil, lime juice, and a small pinch of salt. Brush over the hot chicken right after it comes off the grill.
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Make the sauce: In a small food processor or mini blender, combine mayo, cilantro, jalapeño, garlic, lime juice, olive oil, and a pinch of salt. Blend until smooth. Taste and adjust seasoning; the sauce may grow hotter as it rests.
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Serve: Serve the skewers warm with the sauce spooned on top or served on the side for dipping. Enjoy.
Recipe Notes
Stovetop instructions: Heat a large nonstick skillet over medium-high and add just enough oil to coat the bottom. Cook skewers in batches, about 3 minutes per side, adjusting heat so the spices don’t burn. Keep cooked skewers warm loosely covered with foil while you finish remaining batches.
Storage: These skewers are best served hot from the grill. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or toss with hot rice or quinoa to warm through.
Nutrition
| Calories: 544 kcal
| Carbohydrates: 4 g
| Protein: 39 g
| Fat: 40 g
Nutrition information is an estimate and should be used as a guideline only.
Final step! Please let us know how it turned out by leaving a review in the comments.