Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 ½ lb boneless skinless chicken thighs, cut into 1-inch pieces
- 2–3 canned chipotle peppers in adobo + 2 tbsp adobo sauce
- 3 tbsp fresh lime juice (about 2 limes) + lime zest
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp kosher salt, ½ tsp black pepper
- ½ cup sour cream + ½ cup Greek yogurt (or 1 cup of either)
- ½ cup packed fresh cilantro leaves and tender stems
- 1 tbsp lime juice (for crema) + 1 tsp honey or sugar
- 8–10 wooden or metal skewers
Do This
- 1. If using wooden skewers, soak them in water for at least 20–30 minutes.
- 2. Blend chipotles, adobo, lime juice, oil, garlic, cumin, smoked paprika, salt, and pepper into a smooth marinade.
- 3. Toss chicken pieces with marinade; cover and refrigerate for 30 minutes (up to 8 hours).
- 4. Make cilantro crema: blend sour cream, yogurt, cilantro, lime juice, honey, salt, and a splash of water until smooth; chill.
- 5. Preheat grill to medium-high (about 400–450°F). Thread marinated chicken onto skewers.
- 6. Grill skewers 10–12 minutes, turning every 2–3 minutes, until nicely charred and internal temperature reaches 165°F.
- 7. Rest 5 minutes, then serve warm with cilantro crema and lime wedges for squeezing.
Why You’ll Love This Recipe
- Bold smoky heat from chipotle balanced with bright, zesty lime and a cool, creamy sauce.
- Skewers make an easy handheld protein for grilling season, parties, or meal prep.
- Works on an outdoor grill, grill pan, or even under the broiler.
- Simple ingredients, big flavor, and the crema doubles as a dip or taco sauce.
Grocery List
- Produce: Limes, garlic, fresh cilantro
- Dairy: Sour cream, plain Greek yogurt (or just one of them)
- Pantry: Boneless skinless chicken thighs, canned chipotle peppers in adobo, olive oil, ground cumin, smoked paprika, kosher salt, black pepper, honey or sugar, wooden or metal skewers
Full Ingredients
For the Chipotle-Lime Grilled Chicken Skewers
- 1 ½ pounds boneless skinless chicken thighs, trimmed and cut into 1-inch pieces
- 2–3 canned chipotle peppers in adobo (to taste, seeds removed for milder heat if desired)
- 2 tablespoons adobo sauce (from the chipotle can)
- 3 tablespoons fresh lime juice (from about 2 limes)
- 1 teaspoon finely grated lime zest
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 ¼ teaspoons kosher salt (use ¾ teaspoon if using table salt)
- ½ teaspoon freshly ground black pepper
- 8–10 wooden or metal skewers
- Optional for serving: extra lime wedges, chopped fresh cilantro, thinly sliced red onion
For the Cool Cilantro Crema
- ½ cup sour cream
- ½ cup plain Greek yogurt (any fat level; whole milk is creamiest)
- ½ cup lightly packed fresh cilantro leaves and tender stems
- 1 tablespoon fresh lime juice
- 1 teaspoon honey or granulated sugar (to balance acidity)
- ¼–½ teaspoon kosher salt, to taste
- 2–3 tablespoons cold water, as needed to thin
Optional Serving Ideas
- Warm tortillas (for tacos or wraps)
- Cooked rice or quinoa
- Simple salad or grilled vegetables
Step-by-Step Instructions
Step 1: Soak skewers and prep the chicken
If you are using wooden or bamboo skewers, place 8–10 of them in a shallow pan and cover completely with water. Soak for at least 20–30 minutes so they do not burn on the grill.
Meanwhile, trim any large pockets of fat from the chicken thighs. Cut the chicken into bite-sized pieces, about 1 inch in size, so they cook quickly and evenly. Pat the pieces dry with paper towels and place them in a medium mixing bowl or a resealable plastic bag.
Step 2: Make the chipotle-lime marinade
In a blender or small food processor, combine the chipotle peppers, adobo sauce, lime juice, lime zest, olive oil, garlic, cumin, smoked paprika, kosher salt, and black pepper. Blend until you have a smooth, thick marinade. Taste carefully (it will be spicy) and adjust with a bit more lime juice or salt if needed.
If you do not have a blender, very finely mince the chipotle peppers and garlic, then whisk everything together in a bowl until well combined.
Step 3: Marinate the chicken
Pour the chipotle-lime marinade over the chicken pieces. Toss well so every piece is generously coated; using clean hands or a spatula works best. Cover the bowl tightly or seal the bag, pressing out excess air.
Refrigerate for at least 30 minutes to let the flavors penetrate. For deeper flavor, you can marinate for up to 8 hours. If marinating longer than 2 hours, stir the chicken once or twice so the marinade stays evenly distributed. Do not exceed 24 hours, as the acid from the lime can start to affect the texture of the chicken.
Step 4: Make the cool cilantro crema
While the chicken marinates, prepare the crema. In a clean blender or food processor, combine the sour cream, Greek yogurt, cilantro, lime juice, honey, and ¼ teaspoon kosher salt. Blend until the cilantro is finely pureed and the sauce is smooth and pale green.
If the crema is too thick, blend in 2–3 tablespoons of cold water, 1 tablespoon at a time, until it reaches a pourable but still spoonable consistency, similar to a thick salad dressing. Taste and add more salt or lime juice as desired. Transfer to a small bowl, cover, and refrigerate until serving so the flavors meld and the sauce chills.
Step 5: Preheat the grill and skewer the chicken
Preheat an outdoor grill or stovetop grill pan to medium-high heat, about 400–450°F. If using a charcoal grill, build a medium-hot fire and let the coals become mostly covered with gray ash.
Remove the chicken from the refrigerator. Thread the marinated chicken pieces onto the soaked wooden or metal skewers, leaving a small amount of space between pieces so the heat can circulate. Aim for 5–7 pieces per skewer, depending on the length. Discard any leftover marinade that has been in contact with raw chicken.
Step 6: Grill the chipotle-lime chicken skewers
Clean and oil the grill grates to minimize sticking. Place the skewers on the grill over direct heat. Cook for 10–12 minutes total, turning every 2–3 minutes to create even grill marks on all sides.
The chicken is done when the outside is nicely charred in spots and the internal temperature reaches 165°F in the thickest piece (use an instant-read thermometer). If they are browning too quickly, move the skewers to a cooler part of the grill and continue cooking until done.
Optional: While grilling, you can add halved limes, cut side down, to the grill for 2–3 minutes until lightly charred, to serve alongside the skewers.
Step 7: Rest, garnish, and serve with crema
Transfer the cooked skewers to a platter and let them rest for 5 minutes. This brief resting time helps the juices redistribute, keeping the chicken moist and flavorful.
Drizzle some of the cilantro crema over the skewers or serve it on the side for dipping. Garnish with extra chopped cilantro and serve with lime wedges for squeezing over the hot chicken. Enjoy as a handheld snack, pile into warm tortillas for tacos, or serve over rice or a salad for a complete meal.
Pro Tips
- Control the heat level: Use 2 chipotle peppers for moderate heat and 3 (or more) for spicier skewers. Remove seeds for a milder version.
- Cut chicken evenly: Keeping pieces around 1 inch and roughly the same size helps them cook at the same rate and stay juicy.
- Do not skip resting time: Letting the skewers rest 5 minutes before serving keeps the chicken from drying out when you bite in.
- Broiler option: No grill? Arrange skewers on a foil-lined baking sheet and broil on high, 4–6 inches from the element, 10–12 minutes, turning once, until charred and cooked through.
- Double the crema: The cilantro crema is fantastic as a dressing for grain bowls, a dip for veggies, or a sauce for tacos and roasted potatoes; consider making a larger batch.
Variations
- Chicken breast version: Use boneless skinless chicken breasts instead of thighs. Cut into 1-inch cubes and watch closely, as they cook a bit faster and can dry out more easily.
- Veggie-loaded skewers: Alternate chicken pieces with chunks of red onion, bell pepper, and zucchini on the skewers. Lightly oil and season the vegetables before threading.
- Taco bar style: Serve the skewers off the stick, sliced into bite-sized pieces with warm tortillas, shredded lettuce or cabbage, extra cilantro crema, and your favorite taco toppings.
Storage & Make-Ahead
The chicken can be marinated up to 8 hours in advance; keep it covered in the refrigerator until ready to grill. The cilantro crema can be made up to 2 days ahead. Store it in an airtight container in the refrigerator, and stir before serving.
Leftover cooked chicken skewers will keep in an airtight container in the refrigerator for up to 3 days. Remove the chicken from the skewers for easier storage. Reheat gently in a covered skillet over medium-low heat or in the microwave at 50% power until warmed through, adding a splash of water if needed to keep them moist. The crema will keep for about 3–4 days; if it thickens, thin with a teaspoon or two of water or lime juice.
For longer storage, the marinated raw chicken (without skewers) can be frozen for up to 2 months. Thaw overnight in the refrigerator before skewering and grilling.
Nutrition (per serving)
Approximate values per serving (1/4 of the recipe, including a generous portion of crema): about 360–400 calories; 28 g protein; 22 g fat; 7–10 g carbohydrates; 1–2 g fiber; 3–4 g sugar; 650–750 mg sodium. Actual values will vary based on exact ingredients, portion sizes, and any additional sides or garnishes.
