Chicken Skewers Recipe — juicy, lightly charred chicken pieces coated in a simple, flavorful seasoning and finished with a creamy green sauce that really makes the dish sing.
Author’s Notes
Skewers Make Everything Better!
There’s something about food served on a skewer that makes dinner more fun. Kids and adults both tend to enjoy the portioned presentation, and skewers are an easy way to grill evenly. In our house, anything on a stick is an instant hit, especially when there’s a tasty dipping sauce alongside.
This chicken skewers recipe follows that idea: tender, well-seasoned chicken paired with a bright, creamy green sauce. The chicken seasoning is intentionally simple so the sauce can shine. Make the sauce a little spicy or mild depending on how much jalapeño you include — it develops flavor as it sits.
Give it a try and see what you think — these skewers are an easy weeknight crowd-pleaser and also great for casual entertaining.
Ingredients in This Chicken Skewers Recipe
| Ingredient | Notes |
|---|---|
| Chicken | Thighs stay extra juicy, but breasts work well too. Cut pieces as evenly as possible for uniform cooking. |
| Lime, Honey & Olive Oil | Use fresh lime juice and zest for the brightest flavor. The honey balances acidity. |
| Seasonings | Smoked paprika gives color and a subtle smoky note. Cumin and oregano round out the profile. |
| Green Sauce (Aji Verde) | Remove jalapeño seeds and ribs for a milder sauce; keep some for more heat. Cilantro, mayo, lime, and garlic make a creamy vibrant sauce. |
| Fresh Herb Topping | Finely chopped cilantro mixed with olive oil and lime juice brushed over the hot skewers adds freshness and shine. |
Chelsea’s Notes
Top Tips for the Best Chicken Skewers
- Don’t pack skewers tightly. Leave a little space between pieces so heat circulates and edges char nicely.
- Check internal temperature. Cook chicken to 165°F (74°C) for safe, juicy results; remove at about 160°F and allow carryover heat to finish.
- Let the meat rest. Rest skewers 5 minutes before serving to let juices redistribute.
- Prep the grill. Clean and lightly oil grates to prevent sticking and promote even browning.
Serving Suggestions
These chicken skewers are versatile. Serve them warm with the Aji Verde on the side or try one of the ideas below:
- Over rice: Spoon skewers over cilantro-lime rice or coconut rice for a filling meal.
- In a bowl: Add to rice or quinoa with avocado, tomatoes, cucumbers, corn, and extra green sauce.
- In wraps or pitas: Tuck the chicken into warm flatbread with lettuce, tomato, avocado, and sauce.
- With a salad: Pair skewers with a chopped salad, cucumber salad, corn salad, or avocado salad for a lighter option.
- In tacos: Chop the chicken and add to tortillas with cabbage, lime, avocado, and a drizzle of the green sauce.
More Favorite Chicken Dinners
Dinner
Chicken Burrito Bowls
Dinner
Jerk Chicken Tacos
Dinner
Baked Chicken Bites
Dinner
Chicken Tacos (Mexican Street Corn)
Chicken Skewers Recipe
Equipment
- Metal or wooden skewers (soak wooden skewers in water first)
- Large bowl
- Grill or large pan (see stovetop notes)
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 large lime — 1/4 tsp zest; 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 (about 1 tsp salt; 1/2 tsp pepper)
- 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 chicken very dry with paper towels and cut into 1-inch pieces.
- Marinate: In a large bowl, whisk lime juice, lime zest, honey, garlic powder, olive oil, smoked paprika, cumin, oregano, salt, and pepper. Add chicken and toss to coat evenly.
- Assemble skewers: Thread chicken onto skewers. Cover and refrigerate 1–24 hours for best flavor; they can be cooked immediately if needed.
- Preheat the grill: Lightly oil grates or a flat-top and heat to medium or medium-high.
- Cook: Grill 10–12 minutes, rotating every 3–4 minutes, until lightly charred and the chicken reaches about 160°F. Carryover heat will bring it to 165°F. Adjust heat to avoid burning spices.
- Add the herb topping: Whisk cilantro, olive oil, lime juice, and a pinch of salt, then brush over hot chicken right off the grill.
- Make the sauce: In a small food processor or blender, combine mayo, cilantro, jalapeño, garlic, lime juice, olive oil, and a pinch of salt. Blend until smooth. Taste and adjust salt or lime. Note: the sauce can become a bit spicier after resting.
- Serve: Serve skewers warm with sauce drizzled over or on the side for dipping. Enjoy.
Recipe Notes
Stovetop instructions: Heat a large nonstick skillet over medium-high and add oil to lightly coat the bottom. Cook skewers in batches about 3 minutes per side, adjusting heat so spices don’t burn. Transfer cooked skewers to a plate and loosely cover with foil to keep warm. Wipe out any burnt bits before the next batch and add more oil as needed.
Storage: These skewers are best fresh from the grill. Store leftovers in an airtight container in the fridge up to 3 days. Reheat gently in a skillet or toss with hot rice or quinoa to warm through.
Nutrition (approx.)
Serving: 1 | Calories: 544 kcal | Carbs: 4 g | Protein: 39 g | Fat: 40 g
Nutrition information is an approximation.