Lime and Chile Butter Chicken Skewers
Recipe GLPR563cc16676f1eb
Succulent chicken breast skewers infused with a zesty lime and chile-spiced butter, threaded with fresh green onions and juicy tomatoes. The chicken is marinated in a bold combination of chipotle and chili powders, then basted with a vibrant lime ponzu butter sauce. Served with charred lime halves for extra brightness, these skewers deliver a perfect balance of heat, citrus, and richness in every bite.
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Ingredients
2 skinless, boneless chicken breasts
1 teaspoon chipotle chile powder
1½ teaspoons chili powder
¼ teaspoon red chili pepper flakes
Freshly ground black pepper to taste
½ cup salted butter, at room temperature
2 tablespoons lime juice
2 tablespoons lime zest
¼ cup light brown sugar
¾ cup lemon flavored ponzu sauce
4-6 whole green onions
4-6 cocktail tomatoes, halved
3-4 limes, halved
Directions
Pat the chicken breasts dry with paper towels, then cut each breast into 1½-inch cubes, creating 12-16 pieces total.
In a small bowl, combine the chipotle chile powder, chili powder, red chili pepper flakes, and a generous pinch of freshly ground black pepper.
In another bowl, mix the softened butter with the lime juice and lime zest until well combined. Fold in the brown sugar and the spice mixture until fully incorporated.
Toss the chicken cubes with half of the lime chile butter, ensuring each piece is well coated. Reserve the remaining butter for basting.
Cut the green onions into 2-inch pieces. Soak wooden skewers in water for at least 15 minutes, or use metal skewers.
Thread the chicken pieces onto skewers, alternating with tomato halves and green onion pieces. Finish each skewer with a lime half.
Preheat your grill or grill pan to medium-high heat (approximately 400°F).
Place the skewers on the hot grill. Cook for 6-8 minutes per side, basting generously with the remaining lime chile butter and the ponzu sauce as they cook. Grill the lime halves cut-side down until charred, about 2 minutes.
The chicken is done when it reaches an internal temperature of 165°F when measured with a meat thermometer at the thickest part. The exterior should be nicely browned and slightly charred.
Remove from heat and arrange the skewers on a serving platter with the grilled lime halves alongside. Drizzle any remaining pan juices over the top and serve immediately.
