Tequila Lime Chicken Skewers with Cilantro Pesto

Tequila Lime Chicken Skewers with Cilantro Pesto

Smoky grilled chicken skewers marinated in tequila and lime, finished with a bright herbaceous pesto.

Total 2 hr 2 min Makes 4 servings Calories 365/serving

Dietary

Keto, Wheat free, Dairy free, Nut free

Chunks of chicken breast soak up a tangy tequila-lime marinade before hitting the grill for charred, juicy skewers. A punchy cilantro pesto adds richness and herbal depth, making this a fitting centerpiece for warm-weather cookouts or casual dinner parties. Serve with grilled vegetables or over rice for a complete meal.

Ingredients

  • 1 1/2 pounds boneless skinless chicken breasts, cut into 1 1/2-inch cubes
  • 1/4 cup tequila
  • 1/4 cup fresh lime juice
  • 2 tablespoons olive oil
  • 2 tablespoons orange juice
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 red bell pepper, cut into 1 1/2-inch pieces
  • 1 red onion, cut into 1 1/2-inch pieces
  • 2/3 cup cilantro pesto
  • 1 lime, cut into wedges, for serving

Method

  2. Add the chicken cubes to the marinade, toss to coat, cover, and refrigerate.

  3. If using wooden skewers, soak them in water to prevent burning on the grill.

  4. Remove the chicken from the marinade and discard the leftover liquid. Thread the chicken, bell pepper, and red onion pieces alternately onto the skewers.

  5. Preheat a grill or grill pan to medium-high heat, about 400°F, and lightly oil the grates.

  6. Grill the skewers, turning every 3 minutes, until the chicken is charred in spots and reaches an internal temperature of 165°F, about 12 minutes total.

  7. Transfer the skewers to a platter and let rest for 5 minutes.

  8. Drizzle the skewers with cilantro pesto and serve with lime wedges on the side.

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    Tequila Lime Chicken Skewers with Cilantro Pesto

    Chunks of chicken breast soak up a tangy tequila-lime marinade before hitting the grill for charred, juicy skewers. A punchy cilantro pesto adds richness and herbal depth, making this a fitting centerpiece for warm-weather cookouts or casual dinner parties. Serve with grilled vegetables or over rice for a complete meal.

    2 hr 2 min 4 servings 365 cal

    Ingredients

    • 1 1/2 pounds boneless skinless chicken breasts, cut into 1 1/2-inch cubes
    • 1/4 cup tequila
    • 1/4 cup fresh lime juice
    • 2 tablespoons olive oil
    • 2 tablespoons orange juice
    • 2 cloves garlic, minced
    • 1 teaspoon ground cumin
    • 1 teaspoon chili powder
    • 1 teaspoon kosher salt
    • 1/2 teaspoon black pepper
    • 1 red bell pepper, cut into 1 1/2-inch pieces
    • 1 red onion, cut into 1 1/2-inch pieces
    • 2/3 cup cilantro pesto
    • 1 lime, cut into wedges, for serving

    Method

    1. 1

      In a large bowl or zip-top bag, whisk together the tequila, lime juice, olive oil, orange juice, garlic, cumin, chili powder, salt, and pepper.

    2. 2

      Add the chicken cubes to the marinade, toss to coat, cover, and refrigerate.

    3. 3

      If using wooden skewers, soak them in water to prevent burning on the grill.

    4. 4

      Remove the chicken from the marinade and discard the leftover liquid. Thread the chicken, bell pepper, and red onion pieces alternately onto the skewers.

    5. 5

      Preheat a grill or grill pan to medium-high heat, about 400°F, and lightly oil the grates.

    6. 6

      Grill the skewers, turning every 3 minutes, until the chicken is charred in spots and reaches an internal temperature of 165°F, about 12 minutes total.

    7. 7

      Transfer the skewers to a platter and let rest for 5 minutes.

    8. 8

      Drizzle the skewers with cilantro pesto and serve with lime wedges on the side.