I grill when the weather smiles and when it sulks too, because fire and food fix most moods. These skewers keep things simple and bold. We toss juicy chicken with lime, warm spices, and peppers. The smell hits first, then the sizzle, then the I need one more bite feeling. We eat this as a team sport. I thread while you chop. Someone tells a story. Someone flips the skewers. Plates fill fast. No stress, just color, heat, and a little smoke. This fits right into Grilling Recipes without fuss. It sparks ideas for Barbecue Food Ideas and Barbeque Recipes. Fans of Best Grill Recipes smile. Slow days love Bbq Chicken Legs Crockpot. Party nights cheer Bacon Wrapped Chicken Bites. Cravings point me to my Best Mexican Recipes list. I am Linda at Cook Daily Recipe, and I love how this cooks quick and eats even quicker. The spice sits bright. The chicken stays tender. The peppers stay sweet. If leftovers exist, we both know they will not last long.

1) Key Takeaways
2) Easy Mexican Barbecue Chicken Skewers Recipe
3) Ingredients for Mexican Barbecue Chicken Skewers
4) How to Make Mexican Barbecue Chicken Skewers
5) Tips for Making Mexican Barbecue Chicken Skewers
6) Making Mexican Barbecue Chicken Skewers Ahead of Time
7) Storing Leftover Mexican Barbecue Chicken Skewers
8) Try these Main Course next
9) Mexican Barbecue Chicken Skewers
10) Nutrition

1) Key Takeaways

Hi, I am Linda from Cook Daily Recipe at httpswww.cookdailyrecipes.com. I grill these skewers when the day runs long and I need dinner that cooks fast. The spice sits bright. The lime wakes the chicken. The peppers add sweet bite. Simple prep meets quick heat. Clean plates follow. That stays true every time.

This dish fits any plan. I thread chicken and peppers. I flip over steady heat. I rest the meat and then we eat. Grilling Recipes shine here. The method keeps the chicken juicy. The flavor feels bold yet light. You can feed four with ease. You can scale for a crowd without stress.

Leftovers taste great. Cold slices sit well in a salad. Warm pieces tuck into soft tortillas. The spice can lean mild or hot. The choice sits with you. I keep the pantry list short. I keep the steps clear. We get dinner that feels relaxed and bright.

2) Easy Mexican Barbecue Chicken Skewers Recipe

I love easy meals that still feel fresh. Grilling Recipes help me win weeknights. Grilling Recipes keep the kitchen cool. I mix a quick paste with cumin paprika garlic tomato paste and lime. I cut chicken into small bites so the heat kisses all sides. The smell hits fast. The sizzle says dig in. Grilling Recipes make even a plain day feel a bit better.

We cook outside when we can. Smoke floats up. Kids chase one stray pepper. I sip water with lime. You watch the skewers turn gold. Short keywords slide in here with care. Grill ideas guide the menu. BBQ tips keep the heat steady. Chicken skewers please the table. Easy weeknight grilling recipes land on repeat for us.

This version leans Mexican in spirit with lime cumin oregano and fresh cilantro. I balance heat with jalapeño. I balance sweet with bell peppers. I press for tender meat and clean char. Smoky Mexican chicken skewers fit game day and quiet nights. Backyard barbecue menu ideas start right here and spread fast to sides and drinks.

3) Ingredients for Mexican Barbecue Chicken Skewers

Boneless chicken thighs small pieces for fast even cooking

Garlic minced for a sharp warm base that wakes the paste

Jalapeño seeded for a gentle kick that does not run the show

Tomato paste thick and rich to hold the spice on the meat

Ground cumin earthy and bold for that classic grill edge

Paprika sweet and red for color and soft heat on the crust

Dried oregano a clean herb lift that pairs with lime

Fresh cilantro chopped for bright green finish and fresh bite

Lime juice for tang that keeps the chicken lively

Kosher salt and black pepper steady seasoning for balance

Red green and yellow bell peppers cut into squares for sweet crunch

White onion cut into squares for char and mild bite

Neutral oil spray a light coat for clean grill marks

4) How to Make Mexican Barbecue Chicken Skewers

Step one build the paste Blend garlic jalapeño tomato paste cumin paprika oregano cilantro lime salt and pepper. Add a spoon of water if the blades slow. The paste should cling and shine.

Step two marinate and rest Cut chicken into bite size pieces. Toss with the paste in a bowl. Cover and chill for one hour or up to overnight. Rest helps the spice sit close to the meat.

Step three prep the skewers If you use wooden skewers soak them in warm water for thirty minutes. This keeps the tips calm on the heat. Metal skewers work fine too and they clean fast.

Step four thread and season Alternate chicken bell peppers and onion. Leave small gaps so heat can move. Spray a light coat of oil for clean release.

Step five cook over steady heat Set the grill to medium high. Place skewers and turn often. Cook until the chicken feels firm and clear juice runs. Ten to fifteen minutes works for most grills. Healthy grilling recipes do not need long cook times.

Step six rest and serve Move skewers to a plate and rest for five minutes. Squeeze fresh lime. Scatter cilantro. Family grilling recipes bring folks to the table fast.

5) Tips for Making Mexican Barbecue Chicken Skewers

Keep pieces the same size so they cook at the same pace. Small cubes make fast work on a hot grill. Space each piece so heat can flow. Crowded sticks steam and lose color.

Use thighs when you can. They stay juicy. If you swap in breast meat cut larger pieces and watch the time. Pull them as soon as they turn opaque. Let the meat rest on a warm plate before serving.

Play with heat. Jalapeño brings a soft kick. Add chipotle powder for smoke. Skip the chili if small kids eat first. Set lime wedges on the table. Grilling Recipes work best with bright acid and a pinch of salt right at the end.

6) Making Mexican Barbecue Chicken Skewers Ahead of Time

I often mix the paste in the morning. I coat the chicken and park the bowl in the fridge. When dinner time comes I only need to thread and cook. The flavor deepens during the rest. The lime keeps the taste clean.

You can chop peppers and onion the day before. Store them in a box with a paper towel. They stay crisp. Keep skewers dry until cook time. Wet peppers do not char well. Outdoor grilling recipes like this thrive on dry surfaces and hot grates.

If rain comes bake the skewers on a rack set over a sheet. High heat still brings color. Turn once for even browning. Finish with a fast broil for light char. The texture stays tender and bright.

7) Storing Leftover Mexican Barbecue Chicken Skewers

Let leftovers cool. Slide the chicken and veg off the sticks. Store in a tight box in the fridge for three days. Reheat in a hot skillet for a few minutes until warm. The edges wake back up and stay juicy.

Cold pieces make great lunch bowls. Add rice shredded lettuce pico and a squeeze of lime. A spoon of plain yogurt stands in for crema. The spice still pops. The meal feels light yet filling.

For longer storage freeze cooked chicken without veg in flat bags. Press the air out. Thaw in the fridge and warm in a skillet. The peppers can go fresh on new sticks. That way the bite stays crisp.

8) Try these Main Course next

9) Mexican Barbecue Chicken Skewers