Lime and Chile Butter Chicken Skewers

Lime and Chile Butter Chicken Skewers

These vibrant skewers are bursting with fresh lime flavor and a hint of smoky chile heat. Tender chicken is marinated in a zesty mixture then basted with a luscious lime and chile butter sauce while grilling. Perfect for a summer cookout or a quick weeknight meal, this recipe is sure to become a new favorite.

Ingredients:

• For the marinade:
  • 2 boneless, skinless chicken breasts
  • ¾ cup lemon-flavored ponzu
  • ¼ cup light brown sugar
  • ¼ teaspoon red chili pepper flakes
  • Freshly ground black pepper
• For the chile lime butter:
  • ½ cup unsalted butter, softened
  • 1 tablespoon lime zest
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • Salt, to taste
• For the skewers:
  • Cocktail tomatoes, halved
  • Limes, halved
  • Green onions

Cooking Guide:

1. Marinate the chicken: In a large bowl, combine the ponzu, brown sugar, chili pepper flakes, and black pepper. Add the chicken breasts and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
2. Make the chile lime butter: In a medium bowl, cream together the softened butter, lime zest, lime juice, chili powder, and smoked paprika. Season with salt to taste.
3. Prepare the grill: Preheat your grill to medium-high heat. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
4. Assemble the skewers: Thread the chicken pieces, tomatoes, lime halves, and green onions onto skewers, alternating ingredients for visual appeal.
5. Grill the skewers: Grill the skewers for 5-7 minutes per side, or until the chicken is cooked through and the vegetables are tender. Baste generously with the chile lime butter throughout grilling.
6. Serve: Remove the skewers from the grill and brush with additional chile lime butter. Squeeze fresh lime juice over the skewers for an extra zing, if desired. Serve immediately with your favorite sides.

Tips:

• For a spicier kick, add a jalapeño pepper, seeded and finely chopped, to the marinade.
• Chicken thighs can be substituted for the chicken breasts. They will take a few minutes longer to cook through, so adjust grilling time accordingly.
• The chile lime butter can be made ahead of time and stored in the refrigerator for up to a week. Reheat gently in the microwave before using.
• Leftover grilled chicken can be chopped and used in salads, wraps, or sandwiches.