Chicken Skewers with Chirmol Salsa
Juicy, smoky, and bursting with fresh flavors, these Chicken Skewers with Chirmol Salsa are a must-try for your next grill night! Marinated in a zesty blend of lime juice, smoked paprika, cumin, and garlic, the tender chicken is grilled to perfection and paired with chirmol salsa—a traditional Guatemalan roasted tomato salsa made with charred cherry tomatoes, sweet onions, spicy jalapeno, and a hint of lime. This easy, 45-minute recipe is packed with bold, summery flavors and is perfect for entertaining or a quick weeknight meal. Serve these vibrant skewers with the tangy salsa on the side for a crowd-pleasing dish that’s as nutritious as it is delicious. Keywords: chicken skewers, chirmol salsa, grilled chicken, roasted tomato salsa, Guatemalan cuisine, summer grilling recipe.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups cherry tomatoes
- 1 medium white onion
- 1 piece jalapeno, finely diced
- 0.25 cup cilantro, chopped
- 2 tablespoons lime juice
- 0.5 teaspoon salt
- 10 pieces wooden skewers, soaked in water for 30 minutes
Instructions
Cut the chicken breasts into bite-sized cubes (about 1-inch pieces) and set aside.
In a large bowl, whisk together olive oil, lime juice, minced garlic, ground cumin, smoked paprika, salt, and black pepper to create the marinade.
Add the chicken cubes to the marinade and toss to coat evenly. Cover the bowl and let the chicken marinate for at least 20 minutes (or up to 2 hours for deeper flavor) in the refrigerator.
While the chicken marinates, prepare the chirmol salsa by preheating your grill or broiler on high heat.
Place the cherry tomatoes and the white onion (cut in half) on the grill. Grill them until they are slightly charred, about 4-5 minutes per side.
Once grilled, dice the onion and roughly chop the charred tomatoes. Combine them in a bowl with the finely diced jalapeno, chopped cilantro, lime juice, and salt. Mix well and set aside.
Once the chicken is marinated, thread the chicken pieces onto the soaked wooden skewers, leaving a little space between each piece for even cooking.
Preheat your grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
Grill the chicken skewers for 10-12 minutes, turning every 3-4 minutes, until the chicken is fully cooked and lightly charred on the edges (internal temperature of 165°F or 74°C).
Serve the chicken skewers hot with the chirmol salsa on the side, and enjoy!
Nutrition Facts
Calories |
424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.9 g | 22% | |
| Saturated Fat | 3.3 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 865 mg | 38% | |
| Total Carbohydrate | 11.4 g | 4% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 4.4 g | ||
| Protein | 55.7 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 55 mg | 4% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 793 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
