Easy Mexican Grilled Chicken Kabobs Recipe

Ancho Chile Lime Chicken Kabobs

An easy grilled chicken kabob recipe that's kicked up in flavor with an Ancho Chile, Orange Juice, Chipotle Pepper, Lime Juice Marinade. Your new go-to grilled chicken recipe the Summer.

Course Main Course Chicken
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Author Lea Ann Brown


  • 2 chicken breasts skinless and boneless, cut into 1 1/2 inch cubes
  • 1/2 cup orange juice Fresh squeezed
  • 1/4 cup lime juice Fresh squeezed
  • 3 tablespoons canola oil
  • 2 tablespoons ancho chile powder
  • 3 cloves garlic coarsely chopped
  • 2 tablespoons chipotle in adobo sauce seeds removed, fine diced
  • 1 teaspoon adobo sauce from the can of chipotle peppers
  • Salt and freshly ground black pepper
  • Grilled lime halves for garnish and to squeeze over meal for additional flavor


  1. Place the chicken pieces in a large shallow baking dish.

  2. Whisk together the orange juice, lime juice, oil, chile powder, and garlic. Pour over the chicken and marinate in the refrigerator 1 hour.

  3. Heat a grill to 600 degrees. 

  4. Remove the chicken from the marinade and skewer. Sprinkle with Kosher salt and pepper. Turn the grill temperature down to 350 degrees and place the chicken on the grates. Cook until each side is golden brown and slightly charred. About 4 - 5 minutes per side.  Close the grill lid and let cook through. About 1 - 2 minutes.

  5. Remove from the grill and let rest 5 minutes. While the chicken is resting, place limes cut side down onto grill. Cook until grill marks appear on the flesh. About 1 - 2 minutes. Remove the chicken from the skewers and serve garnished with lime wedges.