Spicy Mexican Chicken Skewers (Print-Friendly Version)
# What You'll Need:
01 -
8 tiny skinless chicken thighs with fat trimmed off (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
11 -
1 diced red bell pepper in chunks
12 -
1 diced green bell pepper in chunks
13 -
1 diced yellow bell pepper in chunks
14 -
1 chunky-cut white onion
15 -
Spray oil for cooking
# Step-by-Step Directions:
01 -
Throw the cumin, paprika, oregano, jalapeño, lime juice, coriander, salt and black pepper into a small food processor. Blend until you get a smooth mix, adding a splash of water if needed.
02 -
Cut the chicken thighs into small chunks, cover them completely with your sauce mix, and stick them in the fridge overnight or for a few hours at least.
03 -
For wooden skewers, dunk them in warm water for half an hour so they won't burn. Thread pieces of chicken with colorful veggies (peppers and onion) onto each skewer.
04 -
Give your loaded skewers a light coating of cooking spray to help them cook nicely.
05 -
Pop them on a hot BBQ and flip them often until the chicken's fully done, which takes around 15 minutes.
06 -
You can also bake them at 220°C (fan 200°C)/425°F/gas mark 7 for 25-30 minutes, or use a grill pan for about 7 minutes per side.
# Helpful Notes:
01 -
These taste amazing with a side of Mexican Chopped Salad and some Mexican Rice to round out your meal.