Grilled Chipotle Chicken Skewers

By Lunds & Byerlys

May 17, 2024

Tender chunks of juicy chicken, marinated in a smoky chipotle sauce, skewered and grilled to perfection. Can you smell that sizzle already? This Grilled Chipotle Chicken Skewers recipe is an absolute grilling game-changer.


First off, it’s super easy to make. With a handful of ingredients and a simple marinade, you can have these skewers ready to hit the grill in just 15 minutes. (Of course, you’ll want to set aside time for the chicken to marinate and the skewers to soak in water to prevent burning beforehand.) But the real magic happens when those skewers hit the flames. The heat caramelizes the sugars in the marinade for just a hint of sweetness, the L&B Twin Cities BBQ Sauce infuses the chicken with a slight smokiness, and the grill brings that delicious char. (Enter “yum” face emoji here.)


These skewers are not only a quick and fun meat-on-a-stick fix for company, but for a family dinner too — pair them with a fresh coleslaw or grilled corn on the cob. Plus, the leftovers go great over rice or a simple salad for lunch that you’ll look forward to all morning.

SERVINGS

6 to 8

PREP TIME

15 minutes

COOK TIME

15 minutes

Ingredients

  • 4
    pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • 3
    chipotle peppers, plus 2 tablespoons adobo sauce, from canned chipotle peppers in adobo sauce
  • 1
    tablespoon kosher salt
  • 1
    tablespoon dried oregano
  • 1
    teaspoon ground cumin
  • ½
    teaspoon coriander
  • ½
    teaspoon onion powder
  • ¼
    cup extra virgin olive oil
  • 2
    tablespoons white wine vinegar
  • 12
    10-inch bamboo skewers
  • 3
    tablespoons vegetable oil
  • 1
    cup L&B Twin Cities Original Barbecue Sauce
  • Fresh cilantro, for garnish
  • Lime wedges, for serving

Directions

  1. 1

    Place the chicken in a large bowl. In a small food processor or blender, combine the chipotle peppers, adobo sauce, salt, oregano, cumin, coriander, onion powder, olive oil and white wine vinegar. Blend until smooth, about 1 minute.

  2. 2

    Pour the chipotle marinade over the chicken and toss to combine. Cover and refrigerate for at least 1 hour and up to 8 hours.

  3. 3

    Place the skewers in a shallow pan and cover with water. Soak for a minimum of 1 hour and up to 8 hours.

  4. 4

    Remove the skewers from the pan and pat dry with paper towels. Stir the chicken to redistribute the marinade, then thread 8 to 10 pieces onto each skewer.

  5. 5

    Heat a grill or grill pan to medium-high heat. Brush the grates evenly with vegetable oil. Grill the skewers in a single layer, for 5 minutes or until charred.

  6. 6

    Brush the chicken with BBQ sauce, turn 90 degrees and grill for another 5 minutes. Repeat brushing, turning and grilling until charred on all sides and the internal temperature reads 165 F on an instant-read thermometer, about 15 to 20 minutes.

  7. 7

    Transfer the skewers to a serving platter. Garnish with cilantro leaves, serve with lime wedges and additional barbecue sauce.

Recipe source: Gypsy Plate


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