Sizzling Mexican Barbecue Chicken Skewers

These Mexican BBQ Chicken Skewers turn plain chicken thighs into a taste sensation that's great for summer cookouts or any get-together. The zesty marinade packs the meat with authentic Mexican tastes while the mix of colorful peppers makes them look amazing and adds nutritional value.

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 takes me back to my Mexico trips, but I've made it simpler so it's easy to cook at home.

Ingredients

• Boneless chicken thighs: More tender than breast meat and won't dry out on the grill, pick ones with less fat for best results
• Fresh jalapeño: Gives that real Mexican kick that you can adjust by keeping or removing seeds
• Tomato paste: Creates a rich flavor base and helps the marinade stick to the chicken
• Cumin: Gives that warm, earthy taste that's key in Mexican cooking
• Paprika: Adds smoky flavor without extra heat, try to find Spanish types if you can
• Fresh coriander: Also called cilantro, brings bright, fresh notes that define Mexican dishes
• Lime juice: Makes chicken more tender while adding zingy freshness to counter the rich flavors
• Bell peppers: Using three colors makes the dish pop and adds sweet contrast to the spicy chicken
• White onion: Gives a savory base and turns deliciously sweet when grilled

Step-by-Step Instructions

Create The Marinade:

Mix seasonings, jalapeño, lime juice, coriander and spices in a food processor and blend until smooth. You want a paste that's thick enough to coat chicken but can spread easily. If it's too thick, add a bit of water, one teaspoon at a time.

Prepare The Chicken:

Cut chicken thighs into even chunks about 1.5 inches across. This helps them cook evenly and stay juicy. Mix thoroughly with the marinade so every piece gets completely covered for the best flavor.

Marinating Time:

Put the chicken in a container with a lid or ziplock bag and leave in the fridge overnight or at least 3-4 hours. This sitting time lets the acids make the meat tender and flavors sink in. The longer you wait, the better it'll taste.

Skewer Assembly:

If you're using wooden skewers, let them soak in warm water for at least 30 minutes so they don't burn. Thread chicken pieces with peppers and onion chunks in a pattern. Don't pack them too tight so heat can flow around for even cooking.

Cooking The Skewers:

Lightly spray the ready skewers with cooking oil so they won't stick. Cook on a hot grill, turning every 3-4 minutes until chicken hits 165°F inside, about 15 minutes total. Watch for nice grill marks and slight browning on both meat and veggies.

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The fresh coriander isn't just a garnish but totally needed in this dish. I found this out when I once made the marinade without it, and wow, it tasted completely different. My hubby always mentions how the "herb makes the dish" after seeing me throw in big handfuls when I fixed the second batch.

Serving Suggestions

These skewers really stand out when they're part of a full Mexican spread. They look so colorful they make a natural main dish surrounded by sides that go well with their strong flavors. Try them over Mexican rice that soaks up all the tasty juices, with a fresh Mexican chopped salad on the side for crunch.

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For something more laid-back, pull the chicken and veggies off the skewers and put them in warm corn tortillas with sliced avocado and a squeeze of fresh lime. A spoonful of sour cream or Mexican crema helps cool things down if you went for a spicier version with extra jalapeño.

Make Ahead Options

This dish works great for planning ahead when you're having people over. You can make the marinade up to 3 days early and keep it in a sealed container. The chicken can sit in the marinade for up to 24 hours, getting more flavorful the longer it soaks. You can even put the skewers together completely the morning of your party and keep them covered in the fridge until you're ready to grill.

Customizing Heat Levels

One great thing about this dish is how easy it is to change the spice level for different tastes. For a milder version that works for kids or people who don't like heat, take out all the seeds and white parts of the jalapeño and use just half a pepper. You'll still get all the tasty flavors without too much kick.

For folks who love spicy food, keep some seeds in the jalapeño or swap in a hotter pepper like serrano. You can also add a tiny bit of cayenne to the marinade or put hot sauce on the table for everyone to add their own. The sweet peppers and onions balance out the heat nicely.

Common Questions

→ Is it okay to swap chicken breast for thighs?

You can definitely use chicken breast, but remember thighs stay juicier and more flavorful because they've got more fat in them.

→ What can I use instead of 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 much time should the chicken spend in the marinade?

Let it sit overnight for max flavor, but even a few hours will give you good results if you're short on time.

→ Can I make these skewers in my oven?

Absolutely! Just cook them at 220°C (fan 200°C) / 425°F (gas mark 7) for about 25-30 minutes, and don't forget to flip them halfway.

→ What foods go well with these skewers?

They taste great with a fresh Mexican salad, a side of rice, or wrapped in warm tortillas for a complete dinner.