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Ingredients
- 1 tablespoon sugar
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 2 teaspoons paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 10 whole boneless and skinless chicken thighs, cut into one-inch cubes
- 1 tablespoon cooking oil
- 1 whole lime, cut into eighths
- 1 tablespoon chopped parsley, for garnish (optional)
Instructions
- If using wooden skewers, place the skewers into a flat baking dish and cover with water. Allow the wooden skewers to soak while you prep the recipe. If you’re using metal skewers, you do not need to pre-soak.
- In a small mixing bowl, whisk together the sugar, chili powder, cumin, onion powder, paprika, garlic powder, salt, and cayenne. Set aside.
- In a larger bowl, add the chicken and the dry rub mixture. Toss well to coat. Rest the chicken in the refrigerator for 30 minutes.
- Skewer the chicken pieces onto the skewers being careful not to place them on too tightly. Push the pieces together so that they are touching and flush with each other, but not tight.
- While you are skewering the chicken, preheat an indoor grill pan or an outdoor grill to medium heat. Use a pastry brush to brush the grill with some of the cooking oil.
- Place the prepared chicken skewers onto the grill pan. Leave about half an inch between each skewer.
- Grill for 3-4 minutes per side. Once done, remove from the grill and garnish. Serve immediately with lime wedges. Allow guests to spritz the desired amount of lime over their chicken skewers.
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