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Grilled Chili Chicken Skewers with Cilantro Lime Pesto

Grilled Chili Chicken Skewers with Cilantro Lime Pesto

Wanting to cookout? This recipe for Chili Chicken Skewers with Cilantro Lime Pesto is made in just 20 minutes with homemade ingredients found in your fridge and pantry.
Course Appetizer
Cuisine American
Diet Gluten Free, Low Lactose
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 515kcal
Author Katie


  • 1 Grill
  • 1 Mixing Bowl
  • 4 skewers
  • 1 Food Processor


For the Grilled Chili Chicken Skewers

  • 1 pound Boneless Skinless, Chicken Strips
  • 1 tablespoon brown sugar
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon olive oil

For the Cilantro Lime Pesto

  • 2 cups cilantro
  • 1 cup parsley
  • ¼ cup honey roasted peanuts
  • 2 tablespoon lime juice
  • 2 small garlic cloves
  • cup olive oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper


For the Grilled Chili Chicken Skewers

  • Preheat grill to medium heat.
  • In a bowl, mix together brown sugar, chili powder, salt, and pepper. Rinse and pat dry chicken. Skewer chicken, drizzle olive oil over the chicken and sprinkle rub over chicken. Massage the rub into the chicken.
  • Place chicken skewers on grill. Cook 10 minutes (flipping once) on medium-low flame until internal temperature reaches 165 degrees Fahrenheit. Once done cooking, remove from heat and set to the side.

For the Cilantro Lime Pesto

  • While the chicken is cooking, place the cilantro, parsley, honey roasted peanuts, lime juice, garlic cloves, olive oil, salt and pepper in a food processor. Puree for 20-30 seconds until all the ingredients are well incorporated and broken down. Refrigerate the Cilantro Lime Pesto until ready to serve.
  • Serve Cilantro Lime Pesto on top of the Grilled Chili Chicken Skewers.


  • Skewers - Soak wooden skewers for 30 minutes or longer to avoid skewers from burning.
  • Make Ahead - You can make the skewers ahead of time prepping them in step 1 then refrigerating until ready to grill later in the day. The same goes with the Cilantro Lime Pesto just know that the pesto might change a darker color over time as it sits and oxidizes.
  • Cilantro Lime Pesto - You will have leftover pesto. Feel free to freeze it in a Ziplock baggie for up to 2 months or until you are ready to use. Simply thaw over night in the refrigerate on next use.
*Nutritional calculations are estimated and may vary depending on serving size and ingredients.


Serving: 2ounces | Calories: 515kcal | Carbohydrates: 8g | Protein: 25g | Fat: 44g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 1000mg | Potassium: 470mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2561IU | Vitamin C: 27mg | Calcium: 63mg | Iron: 3mg