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Mexican Grilled Chicken Kabobs

by | Published Feb 9, 2021 | Last updated Nov 2, 2021 | 0 comments

Prep Time20 minsCook Time20 minsTotal Time40 minsYields6 Servings
Caterer Jonathan Ellis loves these Mexican chicken kabobs for quaint dinner parties to large blowouts. Quick, easy, fun!
Nutrition Facts

Serving Size 1 Chicken Kabob

Servings 6

Amount Per Serving
Calories 399
% Daily Value *
Total Fat 37g57%
Saturated Fat 6g30%
Cholesterol 18mg6%
Sodium 1009mg43%
Potassium 264mg8%
Total Carbohydrate 15g5%
Dietary Fiber 4g16%
Sugars 4g
Protein 5g10%

Vitamin A 19%
Vitamin C 49%
Calcium 11%
Iron 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.


Mexican Grilled Chicken

Place all ingredients (except Chicken) in a food processor or blender and blend until the liquid runs smooth and there are no chunks.


Place chicken and marinade in a bag and squeeze out all the air and seal. Refrigerate at least 2-3 hours up to overnight. (Overnight for best flavor)


Heat Grill to Medium High Heat and spray grill grates with oil, use duck fat spray. Grill chicken until there is no pink in the middle. 5 minutes per side.


Allow chicken to rest for about 10 minutes before cutting into strips. You can add skewers at this point for serving or serve platter style.

Chipotle Mayo Sauce

Add all ingredients to a bowl and whisk together.

Pico De Gallo

Add all the ingredients to a bowl and stir together. Refrigerate an hour or so before serving to incorporate all the flavors.


Place skewered chicken on serving plate


Drizzle the chipotle mayo all over the chicken


Top with the Pico De Gallo




Mexican Grilled Chicken
 5 Boneless Chicken Breast
 0.25 cup Olive Oil
 2 limes, zested and juiced
 1 tbsp minced garlic
 1 tbsp cumin
 1 tbsp chili powder
 1 tbsp onion powder
 1 tbsp salt and pepper
 0.50 tbsp sugar
 handful of cilantro leaves
Chipotle Mayo Sauce
 1 cup mayo
 2 limes, zested and juiced
 0.50 tsp chili powder
 0.50 tsp paprika
 0.50 tsp garlic
 0.50 tsp salt and pepper
 0.50 tsp chipotle powder
Pico De Gallo
 46 roma tomatoes, seeds removed and diced
 0.50 red onion, minced
 3 tbsp fresh cilantro, chopped
 1 jalapeno seeded and diced
 1 lime zested and juiced
 1 tbsp minced garlic
 pinch of garlic powder
 pinch of cumin
 salt and pepper to tast


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