Grilled Lime-Chili Chicken Skewers

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

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 drafted and published.

Juicy grilled chicken skewers marinated in a zesty lime and chili sauce deliver a perfect balance of heat and citrus brightness. This Mexican-inspired no-cook recipe, ready in about 27 minutes, pairs fresh lime juice, olive oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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 250 cal/serving

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Ingredients

1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
3 tbsp fresh lime juice
2 tbsp olive oil
3 garlic cloves, minced
2 tsp chili powder
1 tsp ground cumin
1 tsp sea salt
1/2 tsp black pepper
8 wooden skewers, soaked in water

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Instructions

Step 1: In a large bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp olive oil, 3 minced garlic cloves, 2 tsp chili powder, 1 tsp ground cumin, 1 tsp sea salt, and 1/2 tsp black pepper until combined.
Step 2: Add 1.5 lbs boneless skinless chicken thighs cut into 1-inch pieces to the marinade and toss to coat evenly. Cover and refrigerate for at least 1 hour or up to 4 hours.
Step 3: Preheat grill or grill pan to medium-high heat (about 400°F). Thread the marinated chicken pieces onto 8 soaked wooden skewers, leaving a little space between pieces.
Step 4: Grill the skewers for 4-5 minutes per side, turning once, until chicken reaches an internal temperature of 165°F and has grill marks.
Step 5: Remove from grill and let rest for 5 minutes before serving.