Peri Peri Marinated Chicken Skewers
Ingredients
The chicken
-
2-3
pounds
boneless skinless chicken thighs, trimmed
-
to taste
salt
-
to taste
pepper
-
1
teaspoon
chicken bouillon (optional)
The marinade
-
¼
cup
olive oil (or more)
-
¼
cup
chopped onions
-
¼
medium
red pepper
-
1
fresh
jalapeno pepper, coarsely chopped, seeds removed
-
1
fresh
chili pepper, coarsely chopped (adjust to taste)
-
1
teaspoon
smoked paprika
-
3-4
cloves
garlic
-
Juice of 1
medium sized
lemon (adjust to taste)
-
4-6
large
basil leaves
-
2-3
tablespoons
fresh oregano
-
½
cup
coconut milk (optional)
Instructions
- Soak the skewers in water for at least 60 minutes to prevent burns.
- Blend red pepper, jalapeno pepper, chili pepper, garlic, basil, oregano, and onions in a food processor or blender, adding olive oil and coconut milk to facilitate blending.
- Mix in smoked paprika, lemon juice, and black or white pepper, then refrigerate the marinade.
- Trim excess fat from the chicken thighs, pat dry, and cut into 2-inch chunks.
- Season the chicken with salt, chicken bouillon, and pepper or adobo seasoning mix.
- Either marinate the chicken now or thread it onto skewers, ensuring each skewer is fully covered with chicken.
- Place the skewers in a zip lock bag or sealed container and refrigerate for at least 2 hours, preferably overnight.
- When ready to grill, remove excess marinade and preheat the grill to medium-high heat.
- Grill the chicken for about 10 to 15 minutes, rotating for even cooking.
- Simmer the remaining peri peri marinade for about 7 minutes to serve as a dipping sauce.
Nutrition Facts (estimated)
Servings
5
Calories
279
Total fat
12g
Total carbohydrates
4g
Total protein
36g
Sodium
170mg
Cholesterol
172mg
You might also like