Step 1

Finely grate the zest of 1 medium lime into a gallon zip-top bag. Juice 3 medium limes until you have 1/4 cup juice. Add the juice, 1/4 cup olive oil, 2 teaspoons kosher salt, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon garlic powder, and 1/4 teaspoon cayenne pepper if desired to the bag. Seal the bag and massage to combine.

Step 2

Cut 2 pounds boneless, skinless chicken breasts or thighs into 1-inch pieces. Add to the bag and seal the bag. Massage the chicken to coat in the marinade. Refrigerate at least 1 hour or up to overnight.

Step 3

Prepare an outdoor grill for medium-high, direct heat (about 400ºF). Meanwhile, soak 8 skewers in water if wooden.

Step 4

Remove the chicken from the marinade and thread onto the skewers, 6 to 8 pieces per skewer, leaving 1/4- to 1/2-inch space between pieces. Place the skewers on a rimmed baking sheet.

Step 5

When the grill is ready, scrape the grill grates clean. Oil the grill grates with a paper towel dipped in vegetable oil. Place the skewers on the grill, cover, and grill until grill marks form and the chicken easily releases from the grill, 4 to 5 minutes. Flip the skewers, cover, and grill until the chicken is cooked through and registers 165°F on an instant-read thermometer, 4 to 5 minutes more.