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Mexican Barbecue Chicken Skewers

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Juicy grilled chicken skewers marinated in bold Mexican spices with peppers and onions. Perfect for BBQ nights and easy summer dinners.

Ingredients

8 small boneless chicken thighs (approx. 650g / 22.5 oz), fat removed
2 cloves garlic
1 jalapeño pepper, seeds removed
3 tablespoons tomato paste
2 teaspoons cumin
2 teaspoons paprika
1/2 teaspoon oregano
Handful of fresh coriander
Juice of 1/2 lime
Salt and black pepper (to taste)
1 red bell pepper, chopped into squares
1 green bell pepper, chopped into squares
1 yellow bell pepper, chopped into squares
1 white onion, chopped into squares
Cooking oil spray

Instructions

Add garlic, jalapeño, tomato paste, cumin, paprika, oregano, coriander, lime juice, salt, and black pepper to a mini food processor. Blend into a smooth paste, adding a little water if needed.
Cut chicken thighs into bite-sized pieces. Add marinade and toss until fully coated.
Cover and refrigerate for at least a few hours, preferably overnight for maximum flavor.
If using wooden skewers, soak them in warm water for at least 30 minutes before cooking.
Thread chicken, bell peppers, and onion onto skewers, alternating between meat and vegetables.
Lightly spray skewers with cooking oil.
Grill on a hot barbecue, turning frequently, until chicken is fully cooked (about 15 minutes).
Alternatively, bake in the oven at 220°C (fan 200°C / 425°F / gas mark 7) for 25–30 minutes, or cook on a grill pan for about 7 minutes per side.
Serve hot with Mexican chopped salad and Mexican rice.

Notes

Marinating overnight gives the best depth of flavor.
Adjust jalapeño quantity for desired spice level.
Ensure chicken reaches safe internal temperature before serving.
Can be cooked in oven, grill pan, or BBQ depending on preference.