Mexican Barbecue Chicken Skewers (Print Version)
# Ingredients:
01 -
8 small boneless chicken thighs, visible fat removed (approx 650g/22.5oz)
02 -
2 cloves of garlic
03 -
1 jalapeño pepper, seeds removed
04 -
3 tablespoons tomato paste
05 -
2 teaspoons cumin
06 -
2 teaspoons paprika
07 -
1/2 teaspoon oregano
08 -
Handful of fresh coriander
09 -
Juice of half a lime
10 -
Salt and black pepper, to taste
11 -
1 red bell pepper, chopped into square pieces
12 -
1 green bell pepper, chopped into square pieces
13 -
1 yellow bell pepper, chopped into square pieces
14 -
1 white onion, chopped into square pieces
15 -
Cooking oil spray
# Instructions:
01 -
Add cumin, paprika, oregano, jalapeño, lime juice, coriander, salt, and black pepper to a mini food processor. Pulse until a smooth paste forms, adding water as needed.
02 -
Dice chicken thighs into bite-sized pieces, fully coat them with the marinade, and refrigerate for several hours or overnight.
03 -
If using wooden skewers, soak them in warm water for 30 minutes to prevent burning. Alternate chicken and vegetable pieces (red, green, yellow peppers, and onion) on skewers.
04 -
Lightly spray the assembled skewers with cooking oil spray to aid in even cooking.
05 -
Cook on a hot barbecue, turning frequently, until chicken is thoroughly cooked (about 15 minutes).
06 -
Bake at 220°C (fan 200°C)/425°F/gas mark 7 for 25-30 minutes, or cook on a grill pan for approximately 7 minutes on each side.
# Notes:
01 -
Serve with Mexican Chopped Salad and Mexican Rice for a complete meal.