Mexican Barbecue Chicken Skewers for a Flavorful Grill Night

Name: Mexican Barbecue Chicken Skewers
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 8 small boneless chicken thighs, any visible fat removed (approx 650g/22.5oz), any visible fat removed; 2 cloves garlic; 1 jalapeño pepper, seeds removed; 3 tablespoons tomato paste; 2 teaspoons cumin; 2 teaspoons paprika; 1/2 teaspoon oregano; 1 handful fresh coriander; 1/2 lime juice, juice of half a lime; salt and black pepper; 1 red bell pepper, chopped into square pieces; 1 green bell pepper, chopped into square pieces; 1 yellow bell pepper, chopped into square pieces; 1 white onion, chopped, chopped into square pieces; cooking oil spray

By:

Ruby Bennett

Published:

July 17, 2026

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Mexican Chicken Skewers

Barbecue food often gets a bad reputation for being heavy or loaded with the same old burgers and sausages, but it really doesn’t have to be that way. Some of my favorite grilled meals are the ones that feel a little lighter without giving up any flavor. I came across the idea for these Mexican barbecue chicken skewers when the sun finally broke through after a rainy week, and I wanted something bright and vibrant to toss on the grill.

I’ve made these skewers several times since, and they always feel like a celebration on a stick. Boneless chicken thighs get tossed in a simple but bold Mexican barbecue recipes marinade, then threaded onto skewers with a mix of colorful bell peppers and onion. By the time they come off a hot barbecue, the chicken is tender and the vegetables have those irresistible charred edges. Whether you’re feeding a crowd or just your own family, these skewers turn an average weeknight dinner into something special.

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Mexican Chicken Marinade

This marinade is really the heart of the dish. It’s made with fresh garlic, a seeded jalapeño, tomato paste, cumin, paprika, oregano, fresh coriander, lime juice, and a good pinch of salt and black pepper. I like to blend everything together in a mini food processor until it forms a thick paste, adding a splash of water if it needs a little help coming together. The tomato paste gives it a rich, slightly smoky depth, while the lime juice and coriander bring a burst of freshness.

One of the things I love about this marinade is how versatile it is. If you don’t have a jalapeño on hand, you can swap it for Mexican chili powder or a pinch of cayenne to add that gentle warmth. Don’t care for coriander? Flat leaf parsley works just as well, and I’ve even used fresh garlic powder in a pinch when I was out of fresh cloves. You can also use this exact same paste for shrimp, pork, or beef, making it a go to whenever you want to add some Mexican inspired flavor to your grill night.

Can I Use Chicken Breast for Skewers?

Absolutely, you can use chicken breast if that’s what you prefer or have in the fridge. I almost always reach for boneless chicken thighs though, because they stay incredibly tender on the grill and really soak up all that marinade. Thigh meat has a little more natural fat, which means it’s much more forgiving if you leave it on the heat a minute too long.

If you go with chicken breast, just remember that it cooks faster and can dry out quickly. I’d recommend cutting the breast pieces slightly larger than the vegetables and keeping a close eye on them. Flip the skewers often, and pull them off the grill as soon as the juices run clear. With that small bit of extra attention, you’ll still end up with a delicious, juicy result every time.

Vegetables for Barbecue Skewers

In this recipe I rely on a classic trio of red, yellow, and green bell peppers along with chunks of white onion. They add so much color to the plate and a slightly sweet, smoky flavor once they hit the heat. I find that alternating the chicken with pieces of pepper and onion on the skewer helps everything cook evenly while also looking pretty impressive.

If you want to change things up, there are plenty of other vegetables that work wonderfully on the grill. Here are a few of my favorites:

Mexican Barbecue, Vegetables for Barbecue Skewers

Courgette (zucchini), sliced into thick rounds
Red onion, which turns a little sweeter than white
Small slices of corn on the cob, just thick enough to stay on the skewer
Button or cremini mushrooms, kept whole or halved

The only rule is to cut everything into roughly the same size pieces so they all finish at the same time. For a fantastic side, I often whip up a Simple Mexican Street Corn Salad to serve alongside.

Soaking Wooden Skewers

If you’re using wooden skewers, please don’t skip the soaking step. I’ve learned this the hard way more than once, grabbing dry skewers from the drawer only to watch them turn black and brittle over the flames. A soak in warm water for at least thirty minutes really does make a difference. It gives the wood enough moisture to survive the high heat of the barbecue without charring too quickly.

These days I mostly use metal skewers because they are reusable, easy to clean, and never need soaking. Both options are perfectly fine for this recipe, so pick whichever you have on hand. Just be careful when handling metal skewers off the grill, as they get very hot.

Can These Chicken Skewers Be Cooked in the Oven?

I know not everyone has access to a barbecue, but you can still enjoy these skewers without one, and I’ve tested both the oven and the grill pan methods many times. For the oven, go ahead and soak your wooden skewers just as you would for the grill, then lay the assembled skewers on a baking sheet lined with parchment paper. Bake them at 425°F (that’s 220°C, or 200°C if you use a fan oven) for about twenty five to thirty minutes. Turn them once halfway through so the color develops on all sides.

If a grill pan is your tool of choice, preheat it over medium high heat and give the skewers about seven minutes per side, rotating them carefully with tongs. The marks you get from the ridges are almost as good as an outdoor barbecue. No matter which method you pick, the chicken should be thoroughly cooked, with no pink remaining. A quick check with a meat thermometer, ensuring it reaches 165°F, is the best way to know it’s done.

Introduction

I first decided to make this dish on a sunny spring Saturday when the family was already lounging in the backyard. I wanted something that felt a little more exciting than our usual grilled chicken but still came together without much fuss. The idea of a bright Mexican inspired marinade paired with juicy chicken thighs just clicked. Since then, it has become one of my most requested warm weather meals. Every time I bring these skewers to the table, the bowls of vibrant peppers and the scent of cumin and lime make everyone feel like it’s a special occasion, even if it’s just an ordinary weekend.

All with estimated calories and Slimming Eats and Weight Watcher Smart Points values.

I know that many of you, like me, appreciate knowing exactly what goes into a meal, especially when you’re trying to keep things balanced. These skewers are a light but satisfying option, with each one coming in at just 251 calories. Here’s a detailed look at the nutritional breakdown for a single skewer, so you can plan your plate accordingly.

Nutrient	Amount per Skewer
Calories	251
Carbohydrates	11.2 g
Protein	34.6 g
Fat	7.1 g
Saturated Fat	1.7 g
Fiber	3 g
Sugar	3.7 g
Sodium	434 mg
Cholesterol	159 mg

A serving of four skewers makes a generous meal, especially when paired with a crisp chopped salad or some fluffy cilantro lime rice. It’s a meal that proves barbecue food can be both healthy and deeply flavorful.

Siobhan (Slimming Eats)

This wonderful recipe comes from the kitchen of Siobhan at Slimming Eats, who has a real gift for creating lighter dishes that never taste like they’re missing anything. I’m so grateful that she shares her ideas, and I’ve found myself returning to this one time and again whenever the grill comes out. You can find the original recipe from Slimming Eats over on her site, along with plenty of other inspiration for healthy and delicious meals.

FAQs

Mexican barbecue is a style of grilling that leans on bold spices like cumin, paprika, and oregano, often paired with a tangy, slightly smoky marinade. This recipe takes that idea and turns it into chicken skewers with a tomato based spice paste, cooked alongside bell peppers and onions for a complete, colorful dish.

“,”visible”:true},{“id”:”faq question 1784356289746 1″,”title”:”How do you make the marinade for Mexican chicken skewers?”,”content”:”

Combine 2 cloves of garlic, 1 seeded jalapeño, 3 tablespoons of tomato paste, 2 teaspoons of cumin, 2 teaspoons of paprika, 1/2 teaspoon of oregano, a handful of fresh coriander, and the juice of half a lime in a food processor. Pulse until you have a thick paste, adding a little water if needed to help it blend smoothly.

“,”visible”:true},{“id”:”faq question 1784356289746 2″,”title”:”How long should you grill Mexican chicken skewers?”,”content”:”

Grill the skewers on a hot barbecue for about 15 minutes, turning them frequently so they cook evenly and develop a nice char on all sides.

“,”visible”:true},{“id”:”faq question 1784356289746 3″,”title”:”Can you bake Mexican chicken skewers in the oven?”,”content”:”

Yes, they bake beautifully. Place the assembled skewers on a lined baking sheet and bake at 425°F (220°C) for 25 to 30 minutes. You can also cook them on a grill pan for about 7 minutes per side.

“,”visible”:true},{“id”:”faq question 1784356289746 4″,”title”:”Do you need to soak wooden skewers before grilling?”,”content”:”

Absolutely. Soak wooden skewers in warm water for at least 30 minutes before they go on the grill. This simple step keeps them from burning and turning black over the high heat.

“,”visible”:true},{“id”:”faq question 1784356289746 5″,”title”:”What sides go well with Mexican barbecue chicken skewers?”,”content”:”

I love serving these with Mexican Chopped Salad and a helping of Mexican Rice. A spoonful of fresh salsa or guacamole on the side adds even more brightness to the plate.

“,”visible”:true}]}, >

What is Mexican barbecue?

How do you make the marinade for Mexican chicken skewers?

How long should you grill Mexican chicken skewers?