Latin-Style Chicken Skewers with Lime, Garlic and Cumin
Why this recipe works
- Layered marinade: Lime zest and juice bring sharpness, while garlic, cumin and smoked paprika add savoury depth and gentle smokiness.
- Charred but juicy: Chicken thighs tolerate high heat well, giving lightly charred edges without drying out too quickly.
- Fast grilling: Small, evenly cut pieces cook quickly on skewers, making the recipe practical for weeknight grilling.
Get the most out of this recipe
Timing notes
- Short marinating time: The lime-based marinade works quickly, so the chicken only needs a brief rest before grilling.
- Rest before serving: A short rest after grilling helps the juices settle before the skewers are finished with the coriander and lime.
Common mistakes
- Handle the drizzle safely: Reserve some lime mixture before adding the raw chicken, or boil any used marinade thoroughly before spooning it over cooked skewers.
- Do not pack the skewers tightly: Leave a little space between the chicken pieces so heat can circulate and the edges can char properly.
- Avoid over-grilling: Turn the skewers often and remove them once the chicken is cooked through; leaving them on too long can dry the pieces.
Ingredient notes
- Use chicken thighs for juiciness: Boneless, skinless thighs are a good choice for skewers because they stay moist over direct heat.
- Fresh lime matters: Fresh lime gives both zest and juice, adding a brighter flavour than bottled juice.
- Chicken breast cooks faster: If using chicken breast, grill slightly more carefully as it can dry out sooner than thigh meat.
Serving ideas
- Serve with simple sides: Pair the skewers with rice, warm flatbreads, grilled vegetables or a crisp salad.
- Add a cooling sauce: A yoghurt-style sauce or avocado-based dip works well with the smoky lime marinade.
- Finish fresh: Extra coriander and a squeeze of lime sharpen the flavour just before serving.
Equipment you'll need
Ingredients
Instructions
- Cut the chicken into even, bite-sized pieces. Finely grate the zest of 1 lime and squeeze the juice from both limes. Crush the garlic.
- In a mixing bowl, combine the lime zest and juice, garlic, ground cumin, smoked paprika, fine sea salt, and olive oil. Before adding the chicken, reserve 2 tbsp of the mixture in a separate clean bowl, cover and refrigerate for the drizzle. Add the chicken to the remaining mixture and toss well to coat, then cover and marinate for 25 minutes in the fridge.
- Meanwhile, soak the skewers in water if they are wooden. Finely chop the fresh coriander and set aside for the drizzle. Preheat the grill to medium-high heat.
- Thread the chicken onto skewers, leaving a little space between pieces, and discard the marinade that touched the raw chicken. Grill for 10 to 12 minutes, turning every couple of minutes, until lightly charred at the edges. Check that the thickest chicken pieces reach at least 74°C (165°F) with a food thermometer, cooking longer if needed.
- Rest the skewers on a clean plate for 3 minutes. Stir the chopped coriander into the clean lime mixture reserved before adding the chicken to make a quick drizzle. Spoon the coriander and lime drizzle over the skewers to serve.
Recipe notes
Tips
- For the juiciest result, keep the grill hot and turn the skewers often so they char without drying out.
- For everyone, including anyone vulnerable, check the thickest chicken pieces with a food thermometer: they must reach at least 74°C (165°F).
Substitutions
- Replace Chicken thighs with Chicken breast cut into chunks; check earlier to avoid drying out, but still cook the thickest pieces to at least 74°C (165°F).
- Replace Fresh coriander with Fresh flat-leaf parsley for a milder, less citrusy finish.
Storage
- Refrigerate up to 3 days
- Cool leftovers quickly, then refrigerate in a sealed container. Reheat on a hot grill or in a frying pan with a splash of water until piping hot, or freeze for up to 2 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 55min (20min active)
- Difficulty: Easy
- Cuisine: Latin American
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