Chipotle Chicken Skewers

You’ll love this recipe if you like this Sticky Sauce Chicken and Shawarma Kebabs.

The sauce is really what drives this recipe — smoky BBQ, a chipotle pepper in adobo, brown sugar, smoked paprika, chili powder, and a squeeze of lime all blended smooth into something bold, a little sweet, and just spicy enough to keep things interesting. You coat the chicken in half of it before grilling, then baste with the rest toward the end so every piece gets that sticky, glazed finish. You can taste it after blending and adjust from there — a little more brown sugar if you want it milder, an extra pepper if you want more heat.

One of the most useful things about this recipe is that the chicken can be tossed in the sauce and left to marinate overnight if you want to get ahead, or you can skip that step and go straight to the grill — either way works. The whole process moves quickly once you’re set up, and leftovers keep well in the fridge, so a batch this size can easily cover lunches or a quick dinner later in the week. Serve it with rice, a simple salad, or anything you’ve already got going on the grill alongside it.

➡️ Ingredients you’ll need

⏲ How to make this chipotle chicken skewers recipe

✨ Variations

• Make it less spicy: Use ½ chipotle pepper (or just the adobo sauce) and add 1–2 more tablespoons brown sugar if needed.
• Make it hotter: Add an extra chipotle pepper or a pinch of cayenne to the sauce.
• Swap the protein: Chicken breasts work, but cut them evenly and keep a close eye so they don’t dry out. Pork tenderloin also works great here.
• Add veggies to the skewers: Thread in red onion, bell pepper, zucchini, or pineapple between chicken pieces. Pineapple is especially good with the chipotle + BBQ combo.
• Make it a bowl: Skip skewers and grill the chicken pieces, then serve over rice or salad with lime and cilantro.

〰️ How to serve

• Meals — Serve with rice, grilled corn, or roasted potatoes.
• Lighter options — Pair with a simple salad or grilled vegetables
• Leftovers — Slice the chicken and use it in tacos, wraps, or grain bowls.

💬 FAQs

🍽 Recipe

Chipotle Chicken Skewers

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Yield: 8 servings

Course: Dinner, Lunch, Main Dish

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Chipotle Chicken Skewers are everything you want from a grilled dinner — juicy chicken thighs coated in a sweet, smoky chipotle BBQ sauce with just the right amount of heat, all done in about 30 minutes. The sauce comes together in a blender with a handful of pantry ingredients, and the chicken goes straight onto the grill from there. A squeeze of lime and a handful of fresh cilantro at the end keep it bright and punchy. It's a great one for weeknights when you want something that feels a little more exciting than the usual rotation, and it's just as at home at a backyard cookout.

Ingredients 

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Sauce

• ▢ 2/3 cup smoky BBQ sauce
• ▢ 1 teaspoon chili powder
• ▢ 1 teaspoon smoked paprika
• ▢ 1 tablespoon lime juice
• ▢ 1 chipotle pepper in adobo sauce
• ▢ 1 tablespoon sauce from the chipotle pepper in adobo sauce can
• ▢ 3 tablespoons brown sugar

Chicken

• ▢ 2 pounds chicken thighs , cut into 1-inch cubes
• ▢ 2 tablespoons canola or vegetable oil
• ▢ 2 teaspoons kosher salt
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon onion powder
• ▢ ½ teaspoon coarse ground pepper

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Instructions 

• Start by blending all of the 2/3 cup smoky BBQ sauce, 1 teaspoon chili powder, 1 teaspoon smoked paprika, 1 tablespoon lime juice, 1 chipotle pepper in adobo sauce, 1 tablespoon sauce from the chipotle pepper in adobo sauce can, and 3 tablespoons brown sugar for sauce ingredients until smooth. Set it aside.
• Preheat your grill to medium heat.
• Add the chicken to a large bowl. Drizzle with 2 tablespoons canola or vegetable oil, then season with 2 teaspoons kosher salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, and ½ teaspoon coarse ground pepper. Toss until evenly coated. Add half of the BBQ sauce and mix well. At this point, the chicken can be marinated for up to 24 hours or skewered and grilled right away.
• Thread the 2 pounds chicken thighs onto skewers.
• Lightly oil the grill grates, then place the skewers on the grill. Turn every 4–5 minutes so the chicken cooks evenly. Grill until the internal temperature reaches 165°F, about 15 minutes total. During the last few minutes, brush the skewers with some of the remaining sauce.
• Remove from the grill and finish with chopped cilantro and lime wedges, if using.

Recipe Notes

Refrigerator Storage:
Store leftover chicken skewers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet, on the grill, or in the microwave until warmed through.

Freezer Storage:
Let the chicken cool completely, then remove it from the skewers and store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

Skewers:
Wooden or bamboo skewers work well but should be soaked in water for at least 30 minutes before use. Metal skewers can be used without soaking.

Sauce Heat Level:
Taste the sauce before grilling. If it’s too spicy, add a few tablespoons of brown sugar to mellow the heat.

Chicken Options:
Chicken thighs stay juicy on the grill, but chicken breasts can be used if cut evenly and cooked carefully.

Nutrition

Serving: 95g, Calories: 227kcal (11%), Carbohydrates: 15g (5%), Protein: 22g (44%), Fat: 8g (12%), Saturated Fat: 2g (13%), Polyunsaturated Fat: 3g, Monounsaturated Fat: 2g, Trans Fat: 0.04g, Cholesterol: 108mg (36%), Sodium: 934mg (41%), Potassium: 361mg (10%), Fiber: 1g (4%), Sugar: 12g (13%), Vitamin A: 279IU (6%), Vitamin C: 1mg (1%), Calcium: 26mg (3%), Iron: 1mg (6%)