Yucatan Style Chicken Skewers with Papaya Tomatillo Salsa
Infuse your grilling night with vibrant tropical flair by making these Yucatan Style Chicken Skewers with Papaya Tomatillo Salsa. Tender, bite-sized chicken thighs are marinated in a zesty blend of citrus juices, annatto paste, and spices, then grilled to perfection for a smoky, caramelized finish. Paired with a refreshing, sweet-and-tangy salsa made from ripe papaya, tart tomatillos, and a hint of jalapeño heat, this dish perfectly balances bold flavors and bright freshness. Ideal for summer barbecues or any time you’re craving a taste of the Yucatan, these colorful skewers are as stunning as they are delicious. Serve them with a side of rice or tortillas for a tropical feast your guests won’t forget!
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Recipe Information
Ingredients
- 500 grams chicken thighs, boneless and skinless
- 120 milliliters orange juice
- 60 milliliters lime juice
- 30 grams annatto paste
- 3 cloves garlic, minced
- 1 teaspoon oregano, dried
- 1 teaspoon ground cumin
- 1.5 teaspoons salt
- 0.5 teaspoons pepper
- 8 pieces wooden or metal skewers
- 1 medium piece papaya, peeled, seeded, and diced
- 3 pieces tomatillos, husked and diced
- 0.5 piece red onion, finely chopped
- 1 piece jalapeño, diced (optional)
- 2 tablespoons lime juice (for salsa)
- 2 tablespoons fresh cilantro, chopped
- 0.25 teaspoons salt (for salsa)
Instructions
In a large mixing bowl, prepare the chicken marinade by combining orange juice, lime juice, annatto paste, minced garlic, oregano, ground cumin, salt, and pepper. Mix until the annatto paste is fully dissolved.
Cut the chicken thighs into bite-size pieces, about 1 to 1.5 inches. Add them to the marinade and toss to coat evenly. Cover the bowl and let the chicken marinate in the refrigerator for at least 1 hour (or up to overnight for deeper flavor).
If using wooden skewers, soak them in water for 30 minutes to prevent burning during grilling. If using metal skewers, proceed to the next step.
Preheat your grill or stovetop grill pan to medium-high heat. Lightly oil the grates or pan surface to prevent sticking.
Thread the marinated chicken pieces onto the skewers, leaving a little space between each piece for even cooking.
Place the skewers on the grill and cook for 12-15 minutes, turning every 3-4 minutes, until the chicken is cooked through and has nice grill marks. The internal temperature should reach 165°F (74°C).
While the chicken skewers are grilling, prepare the papaya tomatillo salsa. In a medium-sized bowl, combine the diced papaya, diced tomatillos, chopped red onion, optional jalapeño, lime juice, fresh cilantro, and a pinch of salt. Gently toss everything together.
Taste the salsa and adjust seasoning if needed. Let it sit for a few minutes to allow the flavors to meld.
Serve the grilled chicken skewers hot, accompanied by a generous scoop of the papaya tomatillo salsa. Garnish with extra cilantro if desired.
Nutrition Facts
Calories |
286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.0 g | 15% | |
| Saturated Fat | 3.5 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 1144 mg | 50% | |
| Total Carbohydrate | 18.9 g | 7% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 9.5 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 58 mg | 4% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 707 mg | 15% | |
*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.
