Smoked Paprika Lime Chicken Skewers
Smoked Paprika Lime Chicken Skewers is an Latin American recipe categorized as dinner, with 45 min of prep, 10 min of cooking, and 55 min total. It yields 4 servings.
About This Recipe
Smoked Paprika Lime Chicken Skewers is an Latin American recipe categorized as dinner, with 45 min of prep, 10 min of cooking, and 55 min total.
Smoked Paprika Lime Chicken Skewers is organized around boneless skinless chicken thighs, cut into 1-inch pieces, extra-virgin olive oil, large limes; reserve wedges and juice the remainder to yield 1/4 cup, smoked paprika, prepared as one clear dish.
The Latin American character stays clear because the listed ingredients do the work of building the dish.
Start with If using bamboo skewers, soak them in water for at least 30 minutes; metal skewers need no soaking.
Next, Place the 1-inch chicken thigh pieces in a large bowl or resealable bag.
The remaining ingredients round out Smoked Paprika Lime Chicken Skewers, adding garlic cloves, minced, kosher salt, freshly ground black pepper.
Use the listed quantities and timing as the baseline, then taste and adjust only where the recipe gives room to do so.
Serve Smoked Paprika Lime Chicken Skewers according to the recipe yield and pair it with the sides or garnishes listed in the serving notes.
Ingredients
- 1 1/2 lb boneless skinless chicken thighs, cut into 1-inch pieces
- 3 tablespoons extra-virgin olive oil
- 2 large limes; reserve wedges and juice the remainder to yield 1/4 cup
- 2 teaspoons smoked paprika
- 3 garlic cloves, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Ingredient flexibility
- Chicken thighs: Boneless skinless chicken breasts
- Smoked paprika: Regular sweet paprika with a dash of liquid smoke
- Limes: Fresh lemon juice
Step by Step Instructions
- If using bamboo skewers, soak them in water for at least 30 minutes; metal skewers need no soaking.
- Place the 1-inch chicken thigh pieces in a large bowl or resealable bag.
- Whisk together the olive oil, 1/4 cup lime juice, smoked paprika, garlic, kosher salt, and black pepper.
- Pour the marinade over the chicken, toss to coat, and refrigerate for 15 minutes.
- Thread the chicken onto the prepared skewers, leaving a small gap between pieces.
- Preheat the grill to medium-high heat, about 400 to 450°F, and lightly oil the grates.
- Grill the skewers for 3 to 4 minutes per side, turning as needed, until charred in spots and the chicken reaches 165°F (74°C).
- Rest the skewers for 2 minutes.
- Serve the Smoked Paprika Lime Chicken Skewers hot with the reserved lime wedges.
Nutrition Per Serving
- Calories: 245 kcal
- Protein: 28 g
- Fat: 13 g
- Carbohydrates: 4 g
- Fiber: 0.5 g
- Sodium: 320 mg
Storage & Reheating
Storage
Within two hours of cooking, divide leftover Smoked Paprika Lime Chicken Skewers into shallow portions and refrigerate them in an airtight container at 40°F (4°C) or below. Use refrigerated leftovers within 3 to 4 days; freeze sooner if they will not be used in that window.
Reheating
Reheat Smoked Paprika Lime Chicken Skewers in a 350°F oven or air fryer in a single layer; cover loosely at first if the interior could dry out, then uncover briefly to restore the exterior texture. Verify that the center reaches 165°F (74°C) before serving.
Practical Cooking Notes
chef's knife, cutting board, measuring tools, mixing bowl or resealable bag, metal or soaked bamboo skewers, grill or grill pan, instant-read thermometer.
Place the skewers on the hot grill and cook for 3 to 4 minutes per side, turning occasionally, until the chicken is charred in spots and reaches an internal temperature of 165°F (74°C).
Cooking Questions & Helpful Tips
Can I use bamboo skewers?
Yes. Soak bamboo skewers in water for at least 30 minutes before threading the chicken. Metal skewers can be used immediately and conduct heat into the center of the chicken pieces.
How do I know when the chicken is cooked?
Insert an instant-read thermometer into the thickest chicken piece without touching the skewer. The chicken is ready at 165°F (74°C); rest the skewers for 2 minutes before serving.
Can I cook the skewers in the oven?
Yes. Arrange them on a wire rack over a rimmed baking sheet and broil for 8 to 10 minutes, turning halfway through, until lightly charred and the chicken reaches 165°F (74°C).
Is it safe to marinate the chicken at room temperature?
No. Keep the chicken refrigerated during the 15-minute marinade and discard the marinade that touched raw poultry. Use the reserved lime wedges, not used marinade, for the fresh finish.