Grilled Yucatan Chicken Skewers

  • prep time15 min
  • total time 30 min
  • serves 6
Bobby Flay
Bobby Flay

These chicken skewers have a bit of pep to them courtesy of chipotle peppers and a little ancho chile powder.

154 Ratings
Directions for: Grilled Yucatan Chicken Skewers


6 chicken thighs, skinless and boneless, cut in half lengthwise

½ cup freshly squeezed orange juice

¼ cup freshly squeezed lime juice

2 Tbsp canola oil

2 Tbsp ancho chile powder

3 cloves garlic, coarsely chopped

2 Tbsp chipotle in adobo sauce, pureed

Salt and freshly ground black pepper

Chopped scallions, for garnish

Grilled lime halves, for garnish


1. Skewer each half chicken thigh with 2 skewers so that they lay flat. Place the chicken in a large shallow baking dish.

2. Whisk together the orange juice, lime juice, oil, chili powder, and garlic. Pour over the thighs and marinate in the refrigerator 1 to 4 hours.

3. Prepare a charcoal grill to high heat.

4. Remove the thighs from the marinade and sprinkle with salt and pepper on both sides. Place the thighs directly over the coals and cook until each side becomes golden brown and slightly charred, about 4 minutes per side. Turn, cover the grill and cook for another few minutes until tender.

5. Remove from the grill and let rest 5 minutes. Cut the thighs directly down the center creating 2 skewers. Remove the chicken from the skewers and serve garnished with scallions and lime wedges.

Tips and Substitutions

Special equipment: 24 wooden skewers, soaked in water for 3 to 4 hours

See more: Chicken, Grill, Hot and Spicy, Main

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