Smoky chilli that plays nicely with lime
Chipotle is my go-to when I want smoke and heat without turning dinner into a full-scale dare. It tastes like a proper barbecue even when I am using a grill pan and pretending the extractor fan counts as ambience.
Lime keeps the whole thing awake
I lean hard on lime here, both zest and juice. The zest gives that sharp, fragrant lift, the juice adds tang that cuts through the chicken fat and keeps each bite feeling fresh. If you are planning a skewer line-up, my list of 10 spicy BBQ skewers to cook on repeat makes choosing the next one delightfully painless.
Coriander is not optional in my kitchen
Fresh coriander on hot, smoky chicken is the finishing touch that makes me pause mid-chew and grin like an idiot. It cools the chilli, brightens the lime and makes the skewers smell like you actually tried. If you fancy a stickier, sweeter route another day, keep sticky gochujang sesame chicken skewers on your list.
The easy swap when you want more bite
Some nights I want extra tang and garlic heat, and that is when I switch to peri peri garlic lemon chicken skewers. This chipotle version stays smoky and rounded, the peri peri version feels sharper and more direct, both are excellent reasons to keep skewers in regular rotation.
Ingredients (serves 4)
- 700 g chicken thighs, boneless and skinless, cut into 3 cm chunks
- 10 metal skewers, or 10 soaked wooden skewers
- 1 red onion, cut into chunky wedges (optional, for threading)
Chipotle lime marinade
- 40 g chipotle paste (or 25 g chipotle in adobo, finely chopped)
- 30 ml lime juice (about 1 large lime)
- Zest of 1 lime
- 30 ml olive oil
- 20 g runny honey
- 20 ml tomato ketchup
- 15 ml light soy sauce
- 3 garlic cloves, finely grated
- 8 g fine sea salt
- Black pepper, to taste
To finish
- 20 g fresh coriander, chopped
- 10 g pumpkin seeds, toasted (optional, for crunch)
- Lime wedges, for serving
Chipotle paste can be a bit of a wildcard. Some brands are smoky and mild, others come in swinging. I taste the paste first, then decide whether to nudge the honey up a touch or add another squeeze of lime.
Chicken thighs are the best match because they stay juicy and soak up smoky flavours beautifully. If you only have chicken breast, add 10 ml extra olive oil to the marinade and cook a little more gently, it buys you tenderness.
Equipment
A grill pan, barbecue or oven grill all work, but you want solid heat. I preheat the grill pan until a flick of water sizzles and disappears quickly, that is how you earn proper browning instead of pale chicken with damp sauce.
A mixing bowl and a fine grater make life easier for the garlic and lime zest. Tongs are non-negotiable, skewers love to spin at the worst moment, and a resting plate keeps the juices where they belong.
Instructions
Prepare the skewers
- Soak wooden skewers in cold water for 30 minutes, if using.
- Pat the chicken dry and cut into even chunks.
- If using onion, cut into wedges that match the chicken pieces.
Mix the chipotle lime marinade
- Whisk chipotle paste, lime juice, lime zest, olive oil, honey, ketchup, soy sauce, garlic, salt and black pepper in a bowl.
- Taste and adjust, more lime for tang, more honey to soften the heat.
Marinate the chicken
- Add chicken to the bowl and stir until well coated.
- Cover and marinate for 30 minutes at room temperature, or up to 12 hours in the fridge.
- If chilled, let it sit out for 20 minutes before cooking for more even browning.
Thread and cook
- Thread chicken onto skewers, adding onion between pieces if you like, leaving small gaps for better colour.
- Heat a grill pan or barbecue to medium-high and lightly oil the surface.
- Cook for 10 to 14 minutes, turning every 2 to 3 minutes until browned with a few charred edges and cooked through.
- Brush with any marinade left in the bowl during the last 2 minutes only, so it sets without catching.
Finish and serve
- Rest the skewers for 2 minutes.
- Sprinkle over coriander and pumpkin seeds, then serve with lime wedges.
Technique Notes
Chipotle gives smoke, but the real trick is balancing it with acid. Lime zest brings aroma that hits your nose before the chilli hits your tongue, which makes the skewers taste brighter even when the marinade is rich.
Turning often is what makes the edges crisp without drying the chicken. I keep the heat medium-high and treat the skewers like they are impatient, a quick turn every few minutes builds colour steadily and stops any sugary bits from going bitter.
Serving Suggestions
I like these with something cool and crisp, shredded lettuce with cucumber and a quick lime dressing is my usual. A bowl of rice works too, especially if you spoon over any resting juices that collect on the plate, that liquid is basically free flavour.
For a two-skewer spread, I pair chipotle with another glaze that leans sweet. Grilled honey sriracha chicken skewers add a sticky contrast, and if you want something creamier and fragrant, thai red curry coconut glazed skewers make a great second option.
Wine and Beer Pairings
For wine, I like a chilled Albariño, it has citrusy acidity that mirrors the lime and a salty edge that works with smoky chilli. If you prefer red, go for a lightly chilled Garnacha, the juicy fruit handles spice better than heavy tannins and it does not fight the smoke.
For beer, a cold lager is brilliant because it resets your palate between bites and keeps the meal feeling breezy. If you want more flavour, choose a pale ale with citrus notes, the hops play nicely with lime zest and the bitterness keeps the sweetness in check.
Frequently asked questions
Is chipotle paste the same as smoked chilli powder?
Not quite. Chipotle paste is usually thicker and often includes vinegar or tomato, which helps it cling to chicken. Smoked chilli powder works, but you will need extra liquid, add 10 ml vinegar and 10 ml olive oil.
Can I make chipotle lime skewers less spicy?
Yes. Use 25 g chipotle paste instead of 40 g, then add 10 g extra ketchup and a bit more honey. The flavour stays smoky, just gentler.
What is the best way to cook these without a barbecue?
A hot grill pan is my favourite, then finish for 1 minute under the oven grill if you want more char. You can also cook under the oven grill on a rack for good browning.
Can I prep the skewers earlier in the day?
Yes. Marinate the chicken, then thread onto skewers up to 4 hours ahead and keep chilled. Bring them out 20 minutes before cooking.
Why is my chicken dry on skewers?
Heat was too high or the pieces were too small. Use thighs, cut evenly and turn often so the outside browns without overcooking the middle.
What can I use instead of coriander?
Flat-leaf parsley works, or a mix of spring onion and a little mint if you want something fresher.
Tips for Success: chipotle lime BBQ chicken skewers
The best flavour comes from using both lime zest and juice. Zest gives fragrance that lasts, juice gives tang that cuts through the smoke and chicken fat. Skipping zest is like putting on shoes without socks, you can do it, but it feels wrong.
Keep the glazing late if your paste is sweetened. I cook the skewers until nearly done, then brush once or twice at the end. That keeps the surface sticky and browned, not scorched.
Variations
For a creamy version, stir 60 g Greek yoghurt into the marinade and add 10 ml extra lime juice. The yoghurt softens the heat and keeps the chicken extra juicy, the flavour turns a bit more rounded and less smoky-sharp.
For a fruitier finish, add 15 g orange marmalade and reduce the honey to 10 g. It sounds cheeky, but the bitter orange works with chipotle smoke beautifully and makes the glaze cling in a glossy layer.
Storage and Reheating: chipotle lime BBQ chicken skewers
Cool leftovers, then store in an airtight container in the fridge for up to 3 days. I slide the chicken off the skewers before storing, it saves space and makes reheating more even.
Reheat in a hot frying pan with a small splash of water and a lid for 2 minutes, then uncover for 1 minute to bring back a bit of browning. Microwaving is fine for speed, but add a squeeze of fresh lime afterwards to wake the flavours up again.
Nutrition Information
These skewers bring plenty of protein and satisfying fats from the thighs, plus lime and coriander add brightness so you can keep the sauce balanced without piling on extra salt. If you are watching sodium, swap to reduced-salt soy sauce and rely on lime, pepper and herbs for punch.
For dietary alternatives, use tamari to keep it gluten-free. To reduce added sugar, cut the honey to 10 g and add 5 ml extra lime juice, you will keep the tang and still get good browning.
Chipotle Lime BBQ Chicken Skewers with Fresh Coriander
Ingredients Â
- 700 g chicken thighs boneless and skinless, cut into 3 cm chunks
- 1 red onion cut into chunky wedges (optional, for threading)
Chipotle lime marinade
- 40 g chipotle paste or 25 g chipotle in adobo, finely chopped
- 30 ml lime juice about 1 large lime
- 1 lime Zested
- 30 ml olive oil
- 20 g runny honey
- 20 ml tomato ketchup
- 15 ml light soy sauce
- 3 cloves garlic finely grated
- 8 g fine sea salt
- Black pepper to taste
To finish
- 20 g fresh coriander chopped
- 10 g pumpkin seeds toasted (optional, for crunch)
- Lime wedges for serving
InstructionsÂ
Prepare the skewers
- Soak wooden skewers in cold water for 30 minutes, if using. Pat the chicken dry and cut into even chunks. If using onion, cut into wedges that match the chicken pieces.
Mix the chipotle lime marinade
- Whisk chipotle paste, lime juice, lime zest, olive oil, honey, ketchup, soy sauce, garlic, salt and black pepper in a bowl. Taste and adjust, more lime for tang, more honey to soften the heat.
Marinate the chicken
- Add chicken to the bowl and stir until well coated. Cover and marinate for 30 minutes at room temperature, or up to 12 hours in the fridge. If chilled, let it sit out for 20 minutes before cooking for more even browning.
Thread and cook
- Thread chicken onto skewers, adding onion between pieces if you like, leaving small gaps for better colour. Heat a grill pan or barbecue to medium-high and lightly oil the surface. Cook for 10 to 14 minutes, turning every 2 to 3 minutes until browned with a few charred edges and cooked through. Brush with any marinade left in the bowl during the last 2 minutes only, so it sets without catching.
Finish and serve
- Rest the skewers for 2 minutes. Sprinkle over coriander and pumpkin seeds, then serve with lime wedges.