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Yucatán Chicken Thigh Skewers

  • This Little Goat went to Mexico
  • This Little Goat went to Yucatán


4-6 servings


20 minutes

active time

20 minutes


Wooden or metal skewers

1 ½ - 2  lb. boneless, skinless chicken thighs

Kosher salt and freshly-ground black pepper 

1/3 cup This Little Goat went to Yucatán

1/4 cup fresh cilantro leaves, roughly chopped 

This Little Goat went to Mexico Everything Crunch


Cut the chicken into 1-inch cubes and season on all sides with salt and pepper.

Place chicken in a large bowl or resealable Ziploc bag and pour over the Yucatán sauce. Toss thoroughly to coat. For more flavorful and tender chicken, let marinate in the refrigerator for at least 1 hour, up to overnight. However, your chicken will still be delicious if cooked right away!

When ready to cook, remove chicken from the marinade and thread onto wooden or metal skewers.

Heat a grill, grill-pan or large skillet over medium-high/high heat. Once hot, place chicken on the grill (you should hear it sizzle) and grill until deep char marks appear on the bottom side, about 4-5 minutes. Flip over and continue grilling until well charred on the other side and cooked through, about 4-5 minutes more. If your chicken is getting too dark before it's cooked through, move over indirect heat or lower the heat until cooked through. 

Transfer to a serving plate and let rest for at least 5 minutes before serving. Top with fresh cilantro and a sprinkle of nutty, spiced This Little Goat went to Mexico Everything Crunch. Dig in!

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