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Grilled chili-lime chicken thigh skewers with sticky chili crisp glaze and fresh cilantro on a dark plate

Chicken Thigh Skewers with Chili Lime Glaze

Boneless skinless chicken thighs cut into bite size pieces, marinated in chili crisp, lime and Greek yogurt, then grilled over charcoal and glazed twice with a butter chili crisp glaze. Finished with Tajín, cilantro and cotija.
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Prep Time 20 minutes
Cook Time 20 minutes
Marinate Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner, Lunch, Main Course
Cuisine: American, Mexican-American
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Marinade
  • 2.5 lbs boneless, skinless chicken thighs cut into 1 inch bite size pieces
  • 2 tbsp Greek yogurt
  • 2 tbsp olive oil
  • 1 lime juiced
  • 1 tbsp honey
  • 1 tbsp chili crisp oil Mild or hot. This is what sets the heat level.
  • 1 tbsp soy sauce
  • 1 tbsp hot sauce
  • 2 cloves garlic grated
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
Chili Lime Glaze
  • 2 tbsp butter melted
  • 1 tbsp chili crisp
  • 1/2 lime juiced
  • 1 tsp honey
  • 1/2 tsp Tajín
For Serving
  • Tajín For sprinkling over the finished skewers.
  • Fresh cilantro chopped
  • Cotija cheese crumbled
  • Your favorite side dish

Equipment

  • Charcoal Grill
  • Metal or Wooden Skewers Metal is the easy option. Soak wooden skewers in water first so they do not burn.
  • Large Mixing Bowl
  • Basting brush For the glaze.
  • Instant-Read Thermometer

Method
 

Marinate
  1. Cut the chicken thighs into approximately 1 inch bite size pieces and place them into a large bowl. Add all of the marinade ingredients and mix everything together really well, making sure every piece of chicken is completely coated.
  2. Let the chicken marinate for at least 30 minutes, but overnight is better. You can prepare this the day before and have it ready to cook the next day.
Skewer and Grill
  1. Thread the marinated pieces onto your skewers. Metal skewers work great here. If you are using wooden skewers, soak them in water first so they do not burn on the grill.
  2. Preheat your grill to around 350°F. Place the chicken skewers on the grill and turn them every so often to get an even cook and good char on all sides.
  3. While the chicken is cooking, make the glaze by combining the melted butter, chili crisp, lime juice, honey and Tajín.
Glaze and Finish
  1. About 10 minutes before the chicken is finished, start glazing. Brush the skewers generously, let the glaze cook onto the chicken and set, then glaze them a second time. Do not glaze earlier than this. The butter and honey will burn before the chicken is cooked through.
  2. Cook the chicken until it reaches approximately 185°F internal temperature. Thighs taken to this temperature give the fat and connective tissue time to render down, which leaves the meat tender rather than just cooked.
  3. Remove the skewers from the grill and let them rest for a few minutes before serving. Finish with a little Tajín, fresh cilantro and crumbled cotija cheese.

Notes

Why 185°F: Chicken is safe at 165°F, but thighs are not done at 165°F. The collagen needs more heat and time to break down. Taking them further renders it out along with the fat. Do not do this with breast meat, which has no fat to render and will dry out.
Heat level: The chili crisp you buy decides how spicy these get. A mild one gives you the flavor without much heat. For more, use a hotter chili crisp or add chili flakes to the glaze.
Glaze at the end only: Butter and honey both burn long before the chicken finishes. Ten minutes out, two thin coats, not one thick one.
Make ahead: Marinate the day before. The glaze can be made ahead but firms up in the fridge, so warm it before brushing.
Timing: Prep and cook times are estimates. Go by internal temperature rather than the clock. Marinate time listed is the 30 minute minimum.

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