Mexican Barbecue Chicken Skewers (Printable Version)
Juicy chicken marinated with zesty Mexican spices, grilled with peppers and onions for a vibrant meal.
# Ingredients:
→ For the chicken skewers
01 -
650 g boneless chicken thighs, trimmed of visible fat
02 -
2 garlic cloves, peeled
03 -
1 jalapeño pepper, deseeded
04 -
3 tablespoons tomato paste
05 -
2 teaspoons ground cumin
06 -
2 teaspoons paprika
07 -
0.5 teaspoon dried oregano
08 -
Handful fresh coriander leaves
09 -
Juice of 0.5 lime
10 -
Salt, to taste
11 -
Freshly ground black pepper, to taste
→ For assembling skewers
12 -
1 red bell pepper, cut into squares
13 -
1 green bell pepper, cut into squares
14 -
1 yellow bell pepper, cut into squares
15 -
1 white onion, cut into squares
16 -
Cooking oil spray
# Steps:
01 -
Combine garlic, jalapeño, tomato paste, cumin, paprika, oregano, fresh coriander, lime juice, salt, and black pepper in a small food processor. Blend into a smooth paste, adding water gradually if necessary.
02 -
Cut chicken thighs into bite-sized pieces. Transfer to a bowl and thoroughly coat with the spice paste. Cover and refrigerate for at least 2 hours, or overnight for maximum flavor.
03 -
If using wooden skewers, soak them in warm water for at least 30 minutes to prevent burning. Alternate threading chicken pieces and chopped vegetables onto the skewers.
04 -
Lightly spray the assembled skewers with cooking oil.
05 -
Grill over a preheated barbecue, turning frequently, for about 15 minutes or until chicken is thoroughly cooked. Alternatively, bake in a preheated oven at 220°C (fan 200°C) for 25–30 minutes, or cook on a grill pan for approximately 7 minutes per side.
# Notes:
01 -
Serve with Mexican chopped salad or seasoned rice to complement the robust flavors.
02 -
For a milder dish, substitute the jalapeño with a milder chilli or omit entirely.