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prep time
50 min
cook time
20 min
ready time
1 h 10 min
Keto Mexican Grilled Chicken Skewers
As summer comes to a close, embrace the season with vibrant, Low-carb late summer recipes like these grilled chicken skewers. Infused with a zesty marinade and paired with colorful peppers, this dish not only highlights fresh, seasonal ingredients but also fits perfectly within a Low-carb diet and is a great way to enjoy the flavors of summer. Enjoy these skewers fresh off the grill for a meal that’s both flavorful and nutritious.
Are there any variations to this recipe?
Absolutely! This recipe is quite flexible. For a different flavor profile, you can swap out the bell peppers for other vegetables like zucchini or cherry tomatoes. If you prefer a spicier kick, add more jalapeño or a dash of hot sauce to the marinade. Additionally, for a twist on the marinade, try using different herbs such as basil or thyme in place of coriander. If you're not a fan of chicken thighs, you can substitute with boneless chicken breasts or even tofu for a vegetarian option.
Can this recipe be made in the oven?
Yes, you can easily adapt this recipe for the oven. Preheat your oven to 220°C (fan 200°C) or 425°F. Arrange the marinated chicken and vegetables on a baking sheet, ensuring they are spread out evenly. Bake for 25-30 minutes, turning once halfway through, until the chicken is cooked through and has a slight char.
What to serve with this dish?
These grilled chicken skewers pair wonderfully with a variety of side dishes. For a Low-carb option, serve them with Mexican cauliflower rice and a refreshing Mexican chopped salad. Both sides complement the smoky flavors of the chicken while keeping the meal light and satisfying. If you prefer a heartier meal, consider adding a side of guacamole or a light avocado salad.
Net Carbs
3.9 g
Fiber
1.4 g
Total Carbs
5.4 g
Protein
19.4 g
Fats
16.8 g
239 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Garlic
2 clove
Jalapeno peppers
1 regular - approx 2" long
Tomato paste
3 tbsp
Cumin, ground
2 tsp
Paprika
2 tsp
Oregano, dried
0.5 tsp
Coriander leaf, fresh
2 tbsp, chopped
Lime juice, fresh
0.5 each - juice from one lime
Salt
0.5 tsp
Black pepper
0.25 tsp
Chicken Thighs (Skinless & Boneless)
650 g
Red pepper
0.5 medium - 2 1/2" diameter x 2 3/4"
green bell pepper
0.5 medium - 2 1/2" diameter x 2 3/4"
Yellow pepper
0.5 medium - 2 1/2" diameter x 2 3/4"
Onion
0.5 small
Extra virgin olive oil
3 tbsp
Recipe Steps
steps 5
1 h 10 min
Step 1
Deseed the jalapeño pepper. Add in the garlic cloves, jalapeño pepper, tomato paste, cumin, paprika, oregano, handful of fresh coriander, juice of half a lime, salt and black pepper to a mini food processor and pulse until a paste. Add in a little water at a time if needed to help it pulse.Step 2
Dice the chicken thighs into bite sized pieces, add the marinade to the chicken and toss to thoroughly coat. Refrigerate overnight or for a few hours at least. Chop the red bell pepper, green bell pepper, yellow bell pepper and white onion into medium square pieces.Step 3
If using wooden skewers soak this in warm water for at least 30 minutes before cooking. Then add the chicken to the skewers along with the peppers and onion in an alternating order.Step 4
Preheat a grill pan over medium heat. Brush the chicken skewers with olive oil. Cook on a hot grill pan, turning frequently until chicken is cooked through for approximately 7 minutes on each side until you achieve a nice char and the chicken is fully cooked.Step 5
Serve right away. Great served with Mexican chopped salad and Mexican cauliflower rice. Store any leftovers in an airtight container in the refrigerator for 3-5 days.
Comments
StellarArugula560047 a month ago
Very tasty and filling easy to cook