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Grilled Chipotle Chicken SkewersGrilled Chipotle Chicken Skewers

Grilled Chipotle Chicken Skewers

Tender chunks of juicy chicken, marinated in a smoky chipotle sauce, skewered and grilled to perfection. Can you smell that sizzle already? This Grilled Chipotle Chicken Skewers recipe is an absolute grilling game-changer.
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Grilled Chipotle Chicken Skewers
Grilled Chipotle Chicken Skewers
Prep Time15 Minutes
Servings6
Cook Time15 Minutes
Ingredients
4 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
3 chipotle peppers, plus 2 tablespoons adobo sauce, from canned chipotle peppers in adobo sauce
1 tablespoon kosher salt
1 tablespoon dried oregano
1 teaspoon ground cumin
½ teaspoon coriander
½ teaspoon onion powder
¼ cup extra virgin olive oil
2 tablespoons white wine vinegar
3 tablespoons vegetable oil
1 cup L&B Twin Cities Original Barbecue Sauce
Fresh cilantro, for garnish
Lime wedges, for serving
EQUIPMENT NEEDED: 12 - 10-inch metal or bamboo skewers
Directions
  1. Place the chicken in a large bowl. In a small food processor or blender, combine the chipotle peppers, adobo sauce, salt, oregano, cumin, coriander, onion powder, olive oil and white wine vinegar. Blend until smooth, about 1 minute.
  2. Pour the chipotle marinade over the chicken and toss to combine. Cover and refrigerate for at least 1 hour and up to 8 hours.
  3. Place the skewers in a shallow pan and cover with water. Soak for a minimum of 1 hour and up to 8 hours.
  4. Remove the skewers from the pan and pat dry with paper towels. Stir the chicken to redistribute the marinade, then thread 8 to 10 pieces onto each skewer.
  5. Heat a grill or grill pan to medium-high heat. Brush the grates evenly with vegetable oil. Grill the skewers in a single layer, for 5 minutes or until charred.
  6. Brush the chicken with BBQ sauce, turn 90 degrees and grill for another 5 minutes. Repeat brushing, turning and grilling until charred on all sides and the internal temperature reads 165 F on an instant-read thermometer, about 15 to 20 minutes.
  7. Transfer the skewers to a serving platter. Garnish with cilantro leaves, serve with lime wedges and additional barbecue sauce.
15 minutes
Prep Time
15 minutes
Cook Time
6
Servings

Directions

  1. Place the chicken in a large bowl. In a small food processor or blender, combine the chipotle peppers, adobo sauce, salt, oregano, cumin, coriander, onion powder, olive oil and white wine vinegar. Blend until smooth, about 1 minute.
  2. Pour the chipotle marinade over the chicken and toss to combine. Cover and refrigerate for at least 1 hour and up to 8 hours.
  3. Place the skewers in a shallow pan and cover with water. Soak for a minimum of 1 hour and up to 8 hours.
  4. Remove the skewers from the pan and pat dry with paper towels. Stir the chicken to redistribute the marinade, then thread 8 to 10 pieces onto each skewer.
  5. Heat a grill or grill pan to medium-high heat. Brush the grates evenly with vegetable oil. Grill the skewers in a single layer, for 5 minutes or until charred.
  6. Brush the chicken with BBQ sauce, turn 90 degrees and grill for another 5 minutes. Repeat brushing, turning and grilling until charred on all sides and the internal temperature reads 165 F on an instant-read thermometer, about 15 to 20 minutes.
  7. Transfer the skewers to a serving platter. Garnish with cilantro leaves, serve with lime wedges and additional barbecue sauce.