Charred Chili and Chocolate Oaxacan Chicken Skewers
Juicy grilled chicken marinated in a smoky blend of dried chilies, chocolate, and spices for a bold Oaxacan flavor with a smoky char. This mexican-inspired bbq & smoked ready in about 35 minutes pairs dried guajillo chilies, dried ancho chilies, unsweetened cocoa powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, cut into 1.5-inch pieces boneless skinless chicken thighs
- 3 dried guajillo chilies
- 2 dried ancho chilies
- 1 tbsp unsweetened cocoa powder
- 3, minced garlic cloves
- 1 tsp ground cumin
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tsp salt
- 1/2 tsp black pepper
- 8 (soaked in water for 30 minutes) wooden skewers
Instructions
- Step 1: Toast 3 dried guajillo chilies and 2 dried ancho chilies in a dry skillet over medium heat for 2 minutes per side until fragrant, then soak them in 1 cup hot water for 20 minutes until softened.
- Step 2: Drain the chilies, reserving 1/2 cup soaking liquid, and blend them with 1 tbsp unsweetened cocoa powder, 3 minced garlic cloves, 1 tsp ground cumin, 3 tbsp olive oil, 2 tbsp apple cider vinegar, 1 tsp salt, and 1/2 tsp black pepper until smooth, adding soaking liquid as needed to create a thick marinade.
- Step 3: Place 1 lb cut chicken thighs in a bowl and pour the marinade over, tossing well to coat. Cover and refrigerate for at least 2 hours or overnight for best flavor.
- Step 4: Preheat grill or grill pan to medium-high heat. Thread marinated chicken pieces onto 8 soaked wooden skewers.
- Step 5: Grill the skewers for 4-5 minutes per side until chicken is cooked through and charred at the edges, with an internal temperature of 165°F.
- Step 6: Remove from grill and let rest for 5 minutes before serving with lime wedges or fresh cilantro garnish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Charred Chili and Chocolate Oaxacan Chicken Skewers take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Charred Chili and Chocolate Oaxacan Chicken Skewers?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried guajillo chilies from drying out.
Can I substitute ingredients in Charred Chili and Chocolate Oaxacan Chicken Skewers?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Charred Chili and Chocolate Oaxacan Chicken Skewers for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Charred Chili and Chocolate Oaxacan Chicken Skewers?
Mexican bbq & smoked like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
