Grilled Mexican Chicken Skewers
Grilled Mexican Chicken Skewers
Mexican chicken skewers don’t need a backstory. They need a hot grill, the right seasoning, and chicken that doesn’t dry out before it hits the plate.
Ten minutes of fire on the day; thread them the night before, like most of our summer grilling recipes.
Spanglish Asadero Pollo Asado Seasoning flavors the whole skewer. Built around smoked chili and garlic, it seasons from the inside out, not just a surface coat. The result is chicken with color, char, and flavor all the way through. That’s the difference between a skewer that tastes like something and one that just looks like it should.
The marinade is three ingredients: olive oil, fresh lime juice, and two to three tablespoons of Pollo Asado seasoning. Toss the chicken, let it sit 15 to 30 minutes, and thread the skewers, alternating chicken with pepper and onion. The tri-color bell peppers and red onion aren’t there for color, they char at the same rate as the chicken and add sweetness and crunch to every bite.
Two-zone grilling is the move. Direct high heat (450°F) gives you the sear and the char. The indirect side lets the skewers finish and carry over to 165°F without burning. Don’t skip the five-minute rest, it keeps the juices in the meat, not on the plate.
Serve hot off the grill with warm tortillas and lime wedges. A hard squeeze of citrus right before eating isn’t optional, it cuts the seasoning and ties the whole plate together.
Double the batch when you’re feeding a crowd. This scales clean and reheats well the next day, so making extra is never a gamble.
Flavor First.
Grilled Mexican Chicken Skewers
Ingredients
Equipment
Method
- Prep: If using wooden skewers, soak in water for 30 minutes. Cut chicken breasts into 1-inch cubes and bell peppers/onion into 1-inch pieces.
- In a large bowl, toss chicken cubes with olive oil, lime juice, and Spanglish Asadero Pollo Asado Seasoning. Marinate 15–30 minutes at room temp (or up to 2 hours in the fridge).
- Preheat grill for two-zone cooking: high direct heat (450°F) and an indirect/no-flame side.
- Thread skewers, alternating chicken cubes with red bell pepper, green bell pepper, yellow bell pepper, and red onion pieces.
- Place skewers over direct high heat. Grill 12–15 minutes total, turning every 3 minutes until lightly charred and chicken reaches internal temperature of 165°F.
- Transfer to indirect side or a plate. Rest 5 minutes.
- Serve hot with warm tortillas, lime wedges, and salsa.
- PRO TIPS & DIAL-INS
- Chicken thighs stay juicier than breasts — highly recommended if you want maximum moisture. For this version using chicken breasts, be careful not to overcook.
- Seasoning: 2 tbsp gives solid flavor; use 3 tbsp for bolder smoky-citrus pollo asado taste.
- Even cooking: Cut chicken and veggies into uniform 1-inch pieces. Pull skewers when chicken hits 160–162°F — it will carry over to 165°F during the 5-minute rest.
- No grill? Use a hot cast iron grill pan on the stovetop or broil in the oven (flip halfway).
- Make-ahead: Marinate chicken up to 4 hours ahead and thread skewers in advance.
- Extra flair: Brush with a little more lime juice right before serving.
Nutrition
Notes
- Thighs over breasts — Boneless, skinless chicken thighs stay juicier under high heat. If using breasts, pull at 160–162°F internal — they carry over to 165°F during the five-minute rest.
- Season aggressively — Use 3 tablespoons of Spanglish Asadero Pollo Asado Seasoning for bolder smoky-citrus flavor. Two tablespoons is the floor, not the ceiling.
- Preheat the grill first — 450°F before anything goes on. A cold grill steams the chicken instead of searing it — you lose the char, the crust, and the color.
- Cut uniform pieces — Chicken and vegetables in true 1-inch cuts. Uneven sizing means some pieces overcook while others lag. Take the extra minute.
- Wooden skewers need a soak — 30 minutes in water before threading. Metal skewers skip this step entirely and conduct heat into the meat’s center.
- No outdoor grill? — A cast iron grill pan over high heat with good ventilation gets you close. Same temperature targets, same doneness cues, same five-minute rest.
- Serve hot off the grill with warm corn or flour tortillas, lime wedges, and salsa. The tortillas work two ways — wrap the skewers taco-style or tear them to scoop.
- Finish with fresh cilantro, diced white onion, and a hard squeeze of lime right before eating. That brightness cuts through the Pollo Asado seasoning and keeps the plate from reading heavy.
- For a fuller spread: Mexican rice, cilantro lime rice, grilled corn, or black beans alongside. Guacamole and crema are solid additions if you want to lean into it. If you’re building plates throughout the week, the chicken holds well on its own — assemble fresh each time.
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Keep tortillas and fresh garnishes separate — add them after reheating, not before.
- Reheat in a skillet over medium heat with a small splash of water or broth, covered, until warmed through. Microwave works too — medium power, covered. Either way, low heat. High heat overcooks the protein and fades the seasoning.
- Freeze cooked chicken without garnishes for up to 2 months. Thaw overnight in the refrigerator before reheating.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
What internal temperature should Mexican chicken skewers reach?
Pull at 160–162°F, the chicken carries over to 165°F during the five-minute rest. Use an instant-read thermometer in the thickest piece. Color and timing alone aren’t reliable.
Can I make these without Spanglish Asadero Pollo Asado Seasoning?
Yes, the recipe includes an exact substitution: 1 tsp smoked paprika, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp ground cumin, ¼ tsp dried oregano, ¼ tsp salt, ¼ tsp black pepper. It replicates the core flavor profile. If you can find Spanglish Asadero at your local store or online, it’s worth keeping in the rotation, it works on any pollo asado recipe.
Can I cook these indoors?
Yes. A cast iron grill pan over high heat gives you similar char and grill marks. Get the pan very hot before the food goes on, ventilate your kitchen, and use the same internal temperature targets as the outdoor version.
How far in advance can I marinate the chicken?
Up to 4 hours in the refrigerator. Beyond that, the lime juice starts to break down the protein and you get mushy texture instead of tender. Fifteen to 30 minutes at room temp is enough to get flavor all the way through.
Can I use chicken thighs instead of breasts?
Yes, and it’s the better call for moisture and margin. Boneless, skinless thighs are more forgiving when the grill runs hot. Same internal temperature target: 165°F.
What else can I put on the skewers?
The tri-color bell peppers and red onion char at the right rate and add sweetness and crunch. Zucchini, mushrooms, and cherry tomatoes also work well. Avoid dense vegetables like hard squash unless you pre-cook them slightly first.
More like this: Grilling Recipes · Chicken Recipes
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