Grilled Chipotle-Lime Chicken Skewers with Cilantro Yogurt Sauce

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Smoky chipotle and zesty lime marinate tender chicken pieces, grilled to perfection and served with a cooling cilantro yogurt sauce. This Mexican-inspired Father’s Day recipe, ready in about 27 minutes, pairs boneless skinless chicken thighs, chipotle peppers in adobo sauce, fresh lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 15 min Cook: 12 min Serves 4 Mexican cuisine 320 cal/serving

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Ingredients

1 lb boneless skinless chicken thighs
2 chipotle peppers in adobo sauce
2 tbsp fresh lime juice
2 tbsp olive oil
1 tsp ground cumin
3 garlic cloves, minced
1 tsp salt
1/2 cup plain Greek yogurt
1/4 cup fresh cilantro leaves, chopped
1 tsp honey
1/2 tsp black pepper
8 wooden skewers, soaked

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Instructions

Step 1: In a blender, combine 2 chipotle peppers in adobo sauce, 2 tbsp fresh lime juice, 2 tbsp olive oil, 1 tsp ground cumin, 3 minced garlic cloves, and 1 tsp salt; blend until smooth to make the marinade.
Step 2: Cut 1 lb boneless skinless chicken thighs into 1.5-inch cubes and toss with the marinade in a bowl. Cover and refrigerate for at least 1 hour.
Step 3: Meanwhile, mix 1/2 cup plain Greek yogurt with 1/4 cup chopped fresh cilantro, 1 tsp honey, and 1/2 tsp black pepper in a small bowl; refrigerate to chill.
Step 4: Preheat a grill or grill pan to medium-high heat (about 400°F). Thread the marinated chicken cubes onto 8 soaked wooden skewers.
Step 5: Grill the chicken skewers for 4-5 minutes per side, turning once, until the edges are slightly charred and an internal temperature of 165°F is reached.
Step 6: Serve the hot grilled chicken skewers with the chilled cilantro yogurt sauce on the side for dipping.