Lime Chili Chicken Skewers
These simple marinated Lime Chili Chicken Skewers are the perfect main course for any backyard BBQ or tailgate party! And they are Paleo, Keto and Whole30 Compliant.
Ingredients
Marinade:
- Remember when it comes to marinating, longer is better. This chicken can be marinated 1-24 hours. I usually prep it a day ahead, or the morning I plan to serve it.
- 1/2 cup extra virgin olive oil
- 3 tablespoons freshly squeezed lime juice
- 3 tablespoons red wine vinegar
- 2 teaspoons chili powder
- 1 teaspoon sweet paprika
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1/4-1/2 teaspoon cayenne pepper (1/4 tsp=mild, 1/2 tsp=med, use as much as you want for hot!)
Chicken:
- 2 pounds boneless, skinless chicken breasts or thighs, or a combination of the two, cut into 1 1/2" chunks (I am going to push for dark meat here. It's so much more moist than breasts...trust me:)
- sea salt and freshly ground pepper to taste
Optional Garnishes:
- chopped cilantro
- your choice of small green or red hot chili pepper sliced, or red pepper flakes
- lime wedges for squeezing over chicken
Instructions
For Marinade:
-
Whisk all ingredients together and set aside
For Chicken Skewers:
-
Cut chicken into cubes and place in a covered container. Pour marinade over chicken, let sit for an hour before putting in the fridge if possible. Then refrigerate for 1-24 hours (the longer the better) Turn meat halfway through marinating time to make sure all chicken is coated in marinade. Remove chicken from refrigerator 1 hour before cooking and allow to come to room temp.
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Remove chicken from marinade and place on four skewers, sprinkle generously with sea salt and pepper to taste
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Spray clean grill with organic non stick spray and preheat grill to 425 degrees
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When grill is hot, add skewers. Close lid and cook for 10-12 minutes or until juices run clear, turning halfway through cooking time (if your chicken is cut into bigger chunks, allow more time)
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Remove, and garnish with cilantro and peppers if desired