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.