Charred Scallion and Lime Grilled Chicken Skewers

• 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
• 3 scallions, thinly sliced
• 1/4 cup fresh lime juice (about 2 limes)
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Salt to taste
• Freshly ground black pepper to taste
• Optional: Lime wedges for serving

Steps

1. 1 In a large bowl, whisk together lime juice, olive oil, garlic, cumin, smoked paprika, chili powder, salt, and pepper.
2. 2 Add the chicken cubes to the marinade, ensuring they're well-coated. Cover and refrigerate for at least 30 minutes.
3. 3 Preheat your grill to medium-high heat.
4. 4 Thread the chicken cubes and scallions onto skewers, alternating between the two.
5. 5 Lightly oil the grill grates. Grill the skewers for 5-6 minutes per side, or until the chicken is cooked through and scallions are charred.
6. 6 Serve immediately with lime wedges on the side, if desired.

Equipment

• Grill
• Skewers (metal or wooden)

Variations

• For a spicier kick, add diced jalapeños to the marinade.
• Substitute chicken thighs for a richer flavor.

Substitutions

• If limes are unavailable, use lemon juice as a substitute.
• Replace scallions with red bell peppers for a different flavor profile.

Pairings

• Corn on the cob
• Grilled vegetables
• A fresh green salad

Nutrition

Tips

• For easier handling, soak wooden skewers in water for 30 minutes before grilling.
• Don’t overcrowd the grill; cook in batches if necessary for even cooking.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat until warmed through.

Freezing: Not ideal for freezing due to the scallions, but can be frozen before grilling. Thaw overnight in the fridge.

Serving Suggestions

• Serve with a fresh cilantro lime rice and a simple avocado crema.
• Pair with a crisp white wine or a refreshing limeade.

FAQ