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Mexican Dry Rub Grilled Chicken Skewers

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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.