YIELD: 4-6 servings | TIME: 20 minutes | ACTIVE TIME: 20 minutes
This Little Goat went to Yucatán Chicken Thigh Skewers with This Little Goat went to Mexico Crunch

Yucatán Chicken Thigh Skewers



  1. Cut the chicken into 1-inch cubes and season on all sides with salt and pepper.
  2. 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!
  3. When ready to cook, remove chicken from the marinade and thread onto wooden or metal skewers.
  4. 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. 
  5. 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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