Grilled Mexican chicken skewers with rice and homemade picante salsa make a flavorful and easy dinner recipe. Marinated chicken breast, bell peppers, and red onion are cooked on skewers, then served over coriander rice with a spicy tomato salsa. Perfect for a summer barbecue, family meal, or healthy weeknight dinner. This Mexican-inspired dish is quick to prepare, packed with protein, and full of bold flavors.

Tender grilled chicken skewers marinated in a zesty fajita-style seasoning, served over fluffy coriander rice and topped with a vibrant homemade picante salsa. Perfect for a summer barbecue or a colourful weeknight meal.

Table of Contents

Ingredients

For the Chicken Skewers:

3 chicken breasts, cut into 2 cm cubes
2 tbsp sunflower oil
½ tsp salt
½ tsp ground black pepper
Juice of 1 lime
1 tbsp honey
2 tbsp fajita spice mix
1 large garlic clove, minced
3 tbsp fresh coriander (cilantro), finely chopped
1 red bell pepper, cut into 2 cm pieces
1 green bell pepper, cut into 2 cm pieces
1 yellow bell pepper, cut into 2 cm pieces
1 large red onion, peeled and cut into 2 cm chunks

For the Picante Salsa:

400 g (14 oz) canned chopped tomatoes
10 ripe cherry or grape tomatoes
1 medium onion, roughly chopped
1–2 red chillies (Fresno, Serenade, or Thai), roughly chopped
Juice of 1 lime
1 tsp light brown sugar
2 garlic cloves, roughly chopped
½ tsp salt
¼ tsp white pepper
Large handful of coriander leaves (stems removed), torn

To Serve:

Boiled rice
Fresh coriander, roughly chopped
Lime wedges

Instructions

Marinate the Chicken:
In a large bowl, combine the chicken cubes with 1 tablespoon of sunflower oil, salt, pepper, lime juice, honey, fajita spice, minced garlic, and chopped coriander. Mix well, cover, and marinate for at least 10 minutes.
Prepare the Skewers:
If using wooden skewers, soak them in water for 30 minutes to prevent burning. Thread the marinated chicken pieces alternately with red, green, and yellow bell peppers and red onion onto the skewers.
Cook the Skewers:
Preheat a barbecue, griddle pan, or grill. Brush with the remaining 1 tablespoon of oil. Cook the skewers for 8–10 minutes, turning regularly until the chicken is golden, lightly charred, and fully cooked through (no pink inside).
Make the Picante Salsa:
While the skewers are cooking, place all the salsa ingredients into a food processor. Blend until combined but still slightly chunky for texture. Taste and adjust seasoning if needed.
Assemble and Serve:
Serve two skewers per person over boiled rice mixed with chopped coriander. Spoon over the picante salsa and garnish with lime wedges and extra coriander.

Tips

Don’t skip the marinating step—it infuses the chicken with flavor and helps it stay juicy on the grill.
Keep the salsa slightly chunky for a fresher texture.
Use metal skewers for easier grilling and no soaking time.

Variations and Substitutions

Protein: Swap chicken for shrimp, turkey, or even tofu for a vegetarian version.
Spice Level: Adjust the number of chillies in the salsa to suit your heat preference.
Herbs: Replace coriander with flat-leaf parsley if you’re not a fan.

FAQs

Can I make the skewers ahead of time?
Yes, you can marinate and assemble the skewers up to 24 hours in advance. Store covered in the fridge until ready to grill.

Is the salsa freezer-friendly?
Not recommended—fresh salsa is best enjoyed within a day or two for maximum flavor and texture.

What can I use if I don’t have fajita spice mix?
A quick DIY mix: combine paprika, cumin, garlic powder, onion powder, cayenne, and oregano.

Serving Suggestions

Serve with warm tortillas or grilled corn on the side for a more filling meal.
Add a dollop of sour cream or guacamole for a creamy contrast.
Pair with a crisp Mexican lager or lime soda.

Why You’ll Love This Recipe

This dish is packed with bold Mexican flavors, vibrant colours, and fresh ingredients. It’s quick to prepare, perfect for grilling season, and easy to customise for any crowd. Whether you’re cooking for family or hosting a barbecue, these skewers bring fun and flavor to the table.