Mexican Barbecue Chicken Skewers
I still remember the first cool, crisp evening I made Mexican Barbecue Chicken Skewers for a group of friends: the leaves were turning, the grill warmed the patio air, and the smoky-sweet aroma felt like a warm blanket. This recipe is a reader favorite because it balances cozy fall comfort with bright Mexican flavors—perfect for home bakers who love seasonal treats and want a simple, crowd-pleasing main.
Introduction
These Mexican Barbecue Chicken Skewers are easy enough for beginners yet layered with flavor: a tangy, slightly spicy marinade, quick assembly, and a caramelized finish on the grill or broiler. If you enjoy experimenting with cook times or methods, you might also like this take on air fryer chicken skewers for another fast option.
Ingredients list for Mexican Barbecue Chicken Skewers
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/3 cup barbecue sauce (choose your preferred flavor)
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 tablespoon honey or agave syrup
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder (adjust for heat)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
- 1 red bell pepper, cut into chunks
- 1 yellow onion, cut into wedges
- 8–10 wooden or metal skewers (soaked if wooden)
- Optional garnish: chopped cilantro, lime wedges, crumbled cotija or feta
Step-by-step instructions: How to make Mexican Barbecue Chicken Skewers
Prep the chicken and skewers
- Cut chicken into uniform cubes so they cook evenly. Thread chicken, pepper, and onion onto skewers, alternating pieces for color and flavor.
Make the marinade
- In a bowl, whisk together barbecue sauce, olive oil, lime juice, honey, smoked paprika, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Reserve a few tablespoons for basting.
Marinate
- Place skewers in a shallow dish and spoon the marinade over them, turning to coat. Let sit 20–30 minutes at room temperature (or up to 2 hours refrigerated for deeper flavor).
Grill or broil
- For grilling: preheat to medium-high. Oil the grates and grill skewers 3–4 minutes per side until nicely charred and internal temperature hits 165°F (74°C).
- For broiling: arrange skewers on a lined baking sheet and broil 4–5 minutes per side, watching closely so the sugars don’t burn.
Finish and serve
- Baste with reserved marinade during the last minute, then rest 5 minutes before serving. Sprinkle with cilantro and serve with lime wedges and your favorite sides.
Tips for success with Mexican Barbecue Chicken Skewers
- Cut chicken evenly: Uniform pieces mean consistent cooking.
- Pat chicken dry before marinating: This helps the marinade cling and promotes caramelization.
- Don’t over-marinate: With acidic lime juice, more than 2 hours can change the texture.
- Use a thermometer: Check for 165°F (74°C) to avoid overcooking.
- If using wooden skewers, soak them 30 minutes first to prevent charring.
- Want even more street-food vibes? Try serving with grilled corn and a sprinkle of chili powder—learn a fun side in this Mexican street corn chicken pasta salad story.
Possible variations
- Gluten-free: Most barbecue sauces are gluten-free, but always check labels. Swap in a gluten-free sauce and this recipe becomes an easy gluten-free favorite.
- Streusel-style topping twist: For a playful sweet-savory contrast, sprinkle a light toasted pepita-citrus streusel after grilling for crunchy texture.
- Air-fryer method: For a faster indoor version, cook skewers in an air fryer at 400°F (200°C) for 8–10 minutes, flipping halfway—similar technique as these air fryer bang bang chicken.
- Mini-skewers for parties: Cut into smaller cubes for appetizer-size bites and serve with dipping sauces.
- Cheesy option: Serve with a side of cheesy fritters to round out the meal like these air fryer cheesy chicken fritters for a comforting fall spread.
Storage recommendations
- Refrigerate: Store cooled skewers in an airtight container for up to 3 days. Reheat gently in a 350°F oven for 8–10 minutes or on a hot grill for a few minutes.
- Freeze: Remove chicken from skewers and freeze in a single layer on a tray. Transfer to a freezer bag for up to 2 months. Thaw overnight and reheat in the oven or on the grill.
- Sauces and sides: Store any extra barbecue sauce separately to keep skewers from becoming soggy; fresh garnishes are best added after reheating.
Conclusion
These Mexican Barbecue Chicken Skewers bring fall warmth with a fiesta of flavors—smoky, sweet, and tangy—perfect for weeknights or cozy gatherings. For an inspired plating idea and rice pairing, check this take on Mexican Chicken Skewers with Rice and Picante Salsa for more serving suggestions.
FAQs
How long should I marinate chicken for skewers?
- For these Mexican Barbecue Chicken Skewers, 20–30 minutes at room temperature gives good flavor; up to 2 hours refrigerated is fine. Avoid much longer because the lime juice can slightly change the chicken’s texture.
Can I use chicken thighs instead of breasts?
- Yes—boneless, skinless thighs work well and stay juicy. Adjust cook time slightly; thighs may take a minute or two longer on the grill.
What are the best sides to serve with these skewers?
- Great sides include grilled corn, cilantro-lime rice, a crisp green salad, or tortillas for tacos. For a creamy option, a chipotle yogurt dip pairs deliciously.
Can I prepare skewers ahead for a party?
- Absolutely. Thread and marinate skewers up to 2 hours ahead, then chill. Bring to room temperature before grilling and cook just before guests arrive for the best results.
Mexican Barbecue Chicken Skewers
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
These Mexican Barbecue Chicken Skewers are easy to make, bursting with flavor, and perfect for gatherings, balancing smoky sweetness with bright Mexican spices.
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/3 cup barbecue sauce (choose your preferred flavor)
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 tablespoon honey or agave syrup
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder (adjust for heat)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
- 1 red bell pepper, cut into chunks
- 1 yellow onion, cut into wedges
- 8–10 wooden or metal skewers (soaked if wooden)
- Optional garnish: chopped cilantro, lime wedges, crumbled cotija or feta
Instructions
- Prep the chicken and skewers: Cut chicken into uniform cubes so they cook evenly. Thread chicken, pepper, and onion onto skewers, alternating pieces for color and flavor.
- Make the marinade: In a bowl, whisk together barbecue sauce, olive oil, lime juice, honey, smoked paprika, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Reserve a few tablespoons for basting.
- Marinate: Place skewers in a shallow dish and spoon the marinade over them, turning to coat. Let sit 20–30 minutes at room temperature (or up to 2 hours refrigerated for deeper flavor).
- Grill or broil: For grilling, preheat to medium-high. Oil the grates and grill skewers 3–4 minutes per side until nicely charred and internal temperature hits 165°F (74°C). For broiling, arrange skewers on a lined baking sheet and broil 4–5 minutes per side, watching closely so the sugars don’t burn.
- Finish and serve: Baste with reserved marinade during the last minute, then rest 5 minutes before serving. Sprinkle with cilantro and serve with lime wedges and your favorite sides.
Notes
Cut chicken evenly for consistent cooking and do not over-marinate to avoid texture changes.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican