Ingredients
Method
- Marinate the chicken: In a large bowl, whisk together olive oil, lime juice, minced garlic, smoked paprika, cumin, oregano, salt, and pepper. Add the chicken cubes and toss until evenly coated. Let sit at room temperature for 30 minutes. Do not exceed this time, or the acid will break down the texture too much.
- Preheat grill: Clean your grill grates well and oil them lightly with a paper towel dipped in neutral oil. Preheat to medium-high heat (approx. 400°F). You want hot, direct heat for good char marks without burning the sugars in the peppers.
- Prepare skewers (optional) or prepare pan: If using wooden skewers, soak them in water for 20 minutes prior. Thread chicken onto skewers, alternating with onion wedges and bell pepper strips every few pieces. If you prefer not to skewer, keep veggies separate on a grill basket or plate.
- Grill the protein and vegetables: Place chicken and skewers on the grill. Cook for 3-4 minutes per side, turning occasionally, until nicely charred. The chicken should reach an internal temperature of 165°F (74°C). Add mushrooms to the grill during the last 2-3 minutes; they cook quickly and release water, so watch them closely to avoid steaming.
- Rest and serve: Remove all items from the grill immediately once cooked. Transfer to a platter and let rest for 5 minutes to allow juices to redistribute. Garnish generously with fresh cilantro and serve immediately with lime wedges on the side.
Nutrition
Notes
I’ve kept it on permanent rotation ever since because the marinade does heavy lifting while you chop veggies. The key is letting the lime juice tenderize the chicken without turning it mushy; thirty minutes is the sweet spot.