Citrus Chicken Skewers with Orange, Lime and Cumin
Why this recipe works
- Bright, smoky marinade: Orange and lime add acidity and fragrance, while cumin, garlic and smoked paprika give the chicken a warm savoury base.
- Fast once marinated: Small pieces of boneless chicken cook quickly on skewers, making the recipe practical for weeknight grilling.
- Juicy result: Chicken thighs stay tender over medium-high heat and pick up light charring without drying out as quickly as leaner cuts.
Get the most out of this recipe
Timing notes
- Short marinating window: A brief marinade gives the chicken plenty of flavour; extending it to 30 minutes deepens the citrus and spice notes without complicating the recipe.
- Serve hot from the grill: The skewers are best served soon after resting, while the edges are still lightly charred and the chicken is juicy.
Texture tips
- Use chicken thighs for moisture: Boneless thighs are well suited to skewers because they remain succulent over direct heat.
- Pull them as soon as cooked: Remove the skewers once the chicken is opaque throughout and the juices run clear; extra time on the grill can make the pieces dry.
Ingredient swaps
- Use chicken breast carefully: Chicken breast can be used for a leaner skewer, but it needs slightly gentler timing to avoid drying out.
- Adjust the paprika: Regular ground paprika gives a milder, less smoky flavour if smoked paprika is not preferred.
Serving ideas
- Serve with simple sides: Rice, grilled vegetables, crisp salads or warm flatbreads all work well with the citrus and cumin marinade.
- Finish with lime: A squeeze of fresh lime just before serving sharpens the flavour and balances the smoky grilled notes.
Equipment you'll need
Ingredients
Instructions
- Soak the skewers in water for 20 minutes if using wooden ones. Meanwhile, zest and juice the orange and 1 lime into a mixing bowl. Finely grate the garlic into the bowl, then whisk in the ground cumin, smoked paprika, fine sea salt and extra virgin olive oil.
- Cut the chicken thighs into bite-sized pieces and add to the marinade. Toss well to coat, then cover and leave at room temperature for 15 minutes while you heat the grill. If you have time, marinate for up to 30 minutes for deeper flavour.
- Preheat the grill to medium-high and lightly oil the grill bars using a little of the extra virgin olive oil on a folded piece of kitchen paper held with tongs. Thread the chicken onto skewers, letting excess marinade drip back into the bowl. Discard any remaining marinade.
- Grill the skewers for 10 to 14 minutes, turning every 2 to 3 minutes, until charred at the edges and cooked through. The chicken should be opaque throughout and the juices should run clear. Rest for 2 minutes off the heat.
- Cut the remaining lime into wedges. Serve the skewers hot with a generous squeeze of lime over the top for brightness.
Recipe notes
Tips
- For the juiciest result, avoid overcooking: pull the skewers as soon as the chicken is cooked through and still glossy with juices.
- If you are cooking for anyone who is pregnant, elderly, or immunocompromised, make sure the chicken is cooked all the way through and piping hot.
Substitutions
- Replace Chicken thighs with Chicken breast for a leaner skewer; reduce grilling time slightly to avoid drying out.
- Replace Smoked paprika with Ground paprika for a less smoky flavour.
Storage
- Refrigerate up to 3 days
- Cool leftovers quickly, then refrigerate in a sealed container for up to 3 days. Reheat on a hot grill or in a 200°C (390°F) oven 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: 50min (20min active)
- Difficulty: Easy
- Cuisine: Latin American
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