Chipotle Chicken or Shrimp Skewers with Jicama-Oran

Name: Chipotle Chicken or Shrimp Skewers with Jicama-Orange Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 teaspoon ground cumin; Pinch ground coriander; 2 teaspoons chipotle peppers in adobo sauce; Juice of 1 lime (about 2 tablespoons); 2 teaspoons honey; 1 clove garlic, minced; Kosher salt; 2 tablespoons oil; 1 pound boneless, skinless chicken breast, sliced into long thin pieces, or 1 pound large shrimp with tails intact, peeled, and deveined (about 12); 1 small jicama, cut into 1/8-inch thick batons (about 2 cups); 3 oranges; 5 sprigs fresh cilantro, leaves picked (about 1/4 cup)

Servings: persons

1/4 teaspoon ground cumin
Pinch ground coriander
2 teaspoons chipotle peppers in adobo sauce
Juice of 1 lime (about 2 tablespoons)
2 teaspoons honey
1 clove garlic, minced
Kosher salt
2 tablespoons oil
1 pound boneless, skinless chicken breast, sliced into long thin pieces, or 1 pound large shrimp with tails intact, peeled, and deveined (about 12)
1 small jicama, cut into 1/8-inch thick batons (about 2 cups)
3 oranges
5 sprigs fresh cilantro, leaves picked (about 1/4 cup)

1
1.
2
Combine the cumin, coriander, chipotle, lime juice, honey, garlic, 1 teaspoon salt, and oil and whisk well.
3
Pour over the chicken or shrimp, mix to coat well, and marinate for 30 minutes.
4
Soak wooden skewers in water.
5
2.
6
Preheat a grill to medium-high heat.
7
Place the jicama in a medium bowl.
8
Cut the peel from the oranges, then slice the orange segments into the bowl over the jicama.
9
Tear the cilantro leaves and add to the jicama.
10
Season with salt and toss to combine.
11
3.
12
Remove the chicken or shrimp from the marinade and thread onto the soaked skewers, 2 pieces chicken per skewer or 3 shrimp.
13
Grill 3 to 4 minutes per side.
14
Place the jicama slaw on a plate and top with the skewers.

301

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 teaspoon ground cumin, Pinch ground coriander, 2 teaspoons chipotle peppers in adobo sauce, Juice of 1 lime (about 2 tablespoons), and more.

Yes, Chipotle Chicken or Shrimp Skewers with Jicama-Orange Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chipotle Chicken or Shrimp Skewers with Jicama-Orange Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions