Chipotle Chicken Skewers

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.

Prep Time15

Cook Time15

Total Time30

Course: Dinner, Lunch, Main Dish

Keyword: chipotle chicken skewers

Servings: servings

Calories: 227kcal

Ingredients

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

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.

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