BBQ Chicken Skewers with Mexican Twist (Printable Version)
# What You'll Need:
01 -
8 tiny chicken thighs without bones, trimmed of obvious fat (about 650g/22.5oz)
02 -
2 garlic cloves
03 -
1 deseeded jalapeño
04 -
3 tablespoons tomato concentrate
05 -
2 teaspoons ground cumin
06 -
2 teaspoons sweet paprika
07 -
1/2 teaspoon dried oregano
08 -
Small bunch of fresh coriander
09 -
Juice squeezed from half a lime
10 -
Salt and freshly ground black pepper, as needed
11 -
1 red bell pepper, diced into chunks
12 -
1 green bell pepper, diced into chunks
13 -
1 yellow bell pepper, diced into chunks
14 -
1 white onion, diced into chunks
15 -
Cooking spray
# How to Make It:
01 -
Throw the oregano, paprika, cumin, jalapeño, coriander, lime juice, salt and black pepper into a small food processor. Blend until smooth, adding a splash of water if needed.
02 -
Cut chicken thighs into small chunks, cover them completely in the spice mix, then put in the fridge overnight or for a few hours.
03 -
For wooden skewers, let them sit in warm water for 30 minutes so they won't burn. Thread chicken bits with veggie pieces (onion and all the peppers) onto skewers.
04 -
Give your loaded skewers a light coat of cooking spray to help them brown evenly.
05 -
Put on a hot BBQ and turn often until chicken is fully done, around 15 minutes.
06 -
You can bake at 220°C (200°C fan)/425°F/gas 7 for 25-30 minutes, or use a grill pan for about 7 minutes per side.
# Additional Tips:
01 -
These go great with a Mexican Chopped Salad and some Mexican Rice for a full dinner.