Lime Chicken Skewers
Why this recipe works
- Simple layered flavour: Lime, garlic, cumin and smoked paprika give the chicken brightness, savoury depth and a gentle smoky note without needing a long ingredient list.
- Juicy grilled chicken: Chicken thighs stay tender over the grill, while turning the skewers regularly helps them char lightly without drying out.
- Efficient timing: A short marinade gives the chicken enough time to absorb flavour while keeping the recipe practical for weeknight cooking.
Get the most out of this recipe
Timing notes
- Keep the marinade short: The chicken needs enough time to take on the lime, garlic and spices, but an overly long citrus marinade can begin to affect the texture.
- Rest before serving: A brief rest after grilling helps the juices settle before the skewers are topped with onion and coriander.
Texture tips
- Use evenly cut pieces: Cutting the chicken into similar-sized pieces helps everything cook at the same pace, reducing the risk of dry edges or undercooked centres.
- Leave space on the skewers: A little room between the chicken pieces allows heat to circulate, giving better browning and a more even light char.
Ingredient swaps
- Chicken breast option: Chicken breast can be used for a leaner skewer, but it cooks faster and should be watched closely to avoid dryness.
- Lemon instead of lime: Lemon works well if limes are unavailable, giving a softer citrus acidity while keeping the marinade fresh.
- Alternative herb finish: Flat-leaf parsley is a useful swap for coriander if you prefer a milder, less citrusy herb flavour.
Make-ahead tips
- Prepare the garnish early: Slice the red onion and chop the coriander ahead of time, then keep them chilled separately until serving.
- Reheat without drying out: Reheat cooked chicken on a hot grill or in a 200°C (390°F) oven until piping hot throughout.
- Freeze off the skewers: For easier storage, freeze the cooked chicken pieces off the skewers, then defrost overnight in the fridge before reheating.
Equipment you'll need
Ingredients
Instructions
- Finely zest 1 lime into a mixing bowl, then squeeze in the juice from both limes. Crush the garlic, then stir in the ground cumin, smoked paprika, fine sea salt and olive oil.
- Cut the chicken into even, bite-sized pieces and add to the marinade. Toss well, cover and leave to marinate for 30 minutes at room temperature.
- Meanwhile, finely slice the red onion and roughly chop the fresh coriander; set aside for serving. Preheat the grill to medium-high heat and lightly oil the grill bars with a little olive oil on kitchen paper.
- Thread the marinated chicken onto skewers, leaving a little space between pieces so they cook evenly. Grill for 10 to 12 minutes, turning every couple of minutes, until lightly charred and cooked through.
- Rest the skewers for 2 minutes, then scatter over the red onion and fresh coriander. Serve straight away while the chicken is juicy and hot.
Recipe notes
Tips
- If using wooden skewers, soak them in water for 20 minutes before threading to help prevent scorching.
- For the juiciest result, keep the grill hot and turn the skewers often so the chicken chars without drying out.
- Food safety: if serving to pregnant people, young children, older adults, or anyone immunocompromised, make sure the chicken is cooked until piping hot throughout with no pink remaining.
Substitutions
- Replace Boneless skinless chicken thighs with chicken breast for a leaner skewer; grill for slightly less time to avoid drying out.
- Replace Lime with lemon for a similar bright acidity with a slightly softer citrus flavour.
- Replace Fresh coriander with fresh flat-leaf parsley if you prefer a milder herb finish.
Storage
- Refrigerate up to 3 days
- Cool the cooked chicken quickly, then refrigerate in a sealed container. Reheat on a hot grill or in a 200°C (390°F) oven until piping hot; freeze cooked chicken (off the skewers) for up to 2 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 1h (20min active)
- Difficulty: Easy
- Cuisine: Mexican
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