Mexican Dry Rub Grilled Chicken Skewers
Ingredients
- 1 tbsp. granulated sugar
- 1 tbsp. chili powder
- 1 tsp. cumin
- 1 tsp. onion powder
- 2 tsp. paprika
- ½ tsp. garlic powder
- ½ tsp. salt
- ¼ tsp. cayenne pepper
- 10 whole boneless and skinless chicken thighs, cut into 1-inch cubes
- 1 tbsp. cooking oil
- 1 whole lime, cut into eighths
- 1 tbsp. chopped parsley, for garnish, optional
Instructions
- If using wooden skewers, place the skewers into a flat baking dish and cover with water; allow the wooden skewers to soak while you prep the recipe; if you are using skewers, there is no need to pre-soak.
- In a small mixing bowl, whisk together the sugar, chili powder, cumin, onion powder, paprika, garlic powder, salt and cayenne; set aside.
- In a larger bowl, add the chicken and the dry rub mixture; toss well to coat.
- Rest the chicken in the refrigerator for 30 minutes.
- Skewer the chicken pieces onto the skewers being careful not to place them on too tightly.
- Push the pieces together so that they are touching and flush with each other, but not too tight.
- While you are skewering the chicken, pre-heat an indoor grill pan or an outdoor grill to medium heat.
- Use a pastry brush to brush the grill with cooking oil.
- Place the prepared chicken skewers onto the grill pan.
- Leave about half an inch between each skewer.
- Grill for 3 – 4 minutes per side.
- Once done, remove from the grill and garnish.
- Serve immediately with lime wedges.
- Allow guests to spritz the desired amount of lime over individual chicken skewers.
Notes
One serving is equal to two skewers; each skewer should hold approximately one chicken thigh.
Feel free to substitute the thigh meat with breast meat if desired; may need to adjust cooking time slightly as chicken breast meat cooks faster than thigh meat.