The snow has finally melted and it’s time to break out the grill! These chili lime chicken skewers are, hands down, one of my most favorite Spring and Summertime recipes. Oh, my mouth just waters when I think about the spicy, tangy, juicy chicken and crisp vegetables.

Chunks of chicken soak in a chili, lime and balsamic marinade, then get threaded onto skewers with zucchini, sweet onion and red bell pepper and grilled in about 10 minutes.

The Best Chili Chicken Skewers (Spicy, Tangy and Juicy)

They’re crazy good fresh off the grill, but I’m infatuated with placing leftovers on top of mixed greens with cherry tomatoes, cucumbers and avocado, sprinkled with a little extra balsamic vinegar and lime juice.

Since these chicken skewers make a frequent debut at our home, my personal grill master (the handsome husband) and I have learned a few tricks along the way. If you’re using regular wooden or bamboo skewers, soak them in water for about 10 to 15 minutes before using. It helps keep them from completely catching on fire, although the tips will still get a little charred. We bought these flexible wire skewers and have become fans.

Also, before grilling, place some aluminum foil over the grill grates. Once you’ve placed the skewers on the grill, pour the remaining marinade over the skewers. This insane grilling and steaming combination makes the natural flavors of the chicken and vegetables pop while keeping everything oh so moist!

The marinade is what makes these special. Olive oil and balsamic vinegar keep the chicken tender, lime juice adds a bright tang, and chili powder, paprika and cayenne bring warm, smoky heat. Because the vegetables share the skewer, they soak up all of that flavor too.

Okay, seriously, you need to make these soon. Squeeze them into this week’s menu and your mouth and stomach, and your family too, will be requesting them over and over this summer. I can’t wait to hear if you love leftovers on a salad as much as I do!

Why You’ll Love These Chili Lime Chicken Skewers

Big, bold flavor. Chili powder, paprika, cayenne, lime and balsamic make the chicken spicy and tangy.
Dinner on a stick. The chicken and vegetables cook together, so there’s no side dish to make.
Extra juicy. Grilling on foil with the leftover marinade keeps everything moist.
Great leftovers. Pile them on a salad the next day.

Ingredients You’ll Need

Exact amounts are in the recipe card below.

Olive oil: The base of the marinade. It carries the spices into the chicken and keeps the meat from drying out on the grill. A regular olive oil is fine here since it gets cooked.
Balsamic vinegar: Adds a sweet, tangy depth and helps the outside of the chicken caramelize. It also gives the marinade a deep color, so the skewers look as good as they taste.
Lime juice: The juice of one large fresh lime, or 1/4 cup bottled. It brightens the marinade and gives the chicken its tangy kick.
Chili powder and paprika: The warm, earthy heart of the flavor. Paprika also gives the chicken a nice reddish color.
Cayenne pepper: Optional, and of course, with more comes more spiciness! Start with 1/2 teaspoon if you’re not sure.
Minced garlic: Adds savory flavor to every bite of chicken and vegetable. Jarred minced garlic keeps this marinade quick.
Sea salt and pepper: Salt in the marinade seasons the chicken all the way through and helps it stay juicy.
Chicken breast: Two large breasts cut into 1 inch pieces. Even pieces cook at the same rate, so nothing ends up dry while you wait on a bigger chunk. Boneless thighs also work and stay very juicy.
Zucchini or yellow summer squash: Cut into 1 inch slices, then halved. They soak up the marinade and turn tender with light grill marks.
Sweet onion: Cut into thick pieces so they hold onto the skewer. Grilling brings out their natural sweetness, and the edges get a little charred and smoky.
Red bell peppers: Also cut into thick pieces. They add color, crunch and a sweet contrast to the spicy chicken.

How to Make Chili Chicken Skewers

Heat the grill. Preheat the grill to medium heat. If you’re using wooden skewers, soak them in water for 10 to 15 minutes now.
Whisk the marinade. In a small bowl, whisk the olive oil, vinegar, lime juice, chili powder, paprika, cayenne, garlic, salt and pepper until combined.
Marinate the chicken. Place the chicken pieces in a shallow baking dish, pour the marinade over and stir to coat well. Cover and refrigerate for at least 30 minutes. For best results, marinate overnight.
Thread the skewers. Alternate one piece of chicken, onion, bell pepper and zucchini on each skewer. Leave a little space between pieces so the heat can reach every side. Thread through the center of each piece so nothing spins or falls off when you turn the skewers.
Add the marinade. Lay foil over the grill grates and place the skewers on top. While the chicken is still raw, pour the remaining marinade over the skewers so it cooks along with them.
Grill. Grill for 8 to 10 minutes, turning about every 2 minutes, until the vegetables are tender with light char marks and the chicken reaches 165°F inside. Let them rest a couple of minutes before serving.

Kami’s tip: Soak wooden or bamboo skewers in water for 10 to 15 minutes before threading. It keeps them from catching on fire, though the tips will still char a little.

Ways to Customize Chili Chicken Skewers

Adjust the heat. Use 1/2 teaspoon cayenne for mild, 1 teaspoon for spicy, or skip it.
Swap the vegetables. Yellow squash works in place of zucchini, and any color bell pepper works.
Use chicken thighs. Boneless, skinless thighs cut into 1 inch pieces stay extra juicy and handle the heat well.
Make it a salad. Serve the chicken and vegetables over mixed greens with cherry tomatoes, cucumber and avocado.