Ingredients:

  • 1/2 cup extra virgin olive oil
  • 1/4 cup fresh lime juice
  • 1 tbsp lime zest
  • 1/3 cup fresh cilantro, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp honey
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes

Instructions:

  1. Whisk together the olive oil, lime juice, zest, cilantro, garlic, honey, and spices in a bowl until emulsified.
  2. Toss the cubed chicken breast in the marinade until thoroughly coated. Refrigerate in a sealed bag or covered bowl for 30 minutes to 4 hours.
  3. Thread the marinated chicken onto pre-soaked bamboo skewers, leaving small gaps between pieces for heat circulation.
  4. Cook using one of the following methods: Grill over medium-high heat for 4–5 minutes per side; Air Fry at 400°F (200°C) for 10–12 minutes, flipping halfway; or Broil on high for 5–7 minutes per side on a wire rack.
  5. Remove skewers when internal temperature reaches 160°F (71°C). Let rest for 5 minutes to reach a final safe temperature of 165°F (74°C).