Let’s continue the grilling festivities this Memorial Day and bring you a chicken skewer recipe that is sure to be a crowd pleaser. The chipotle in this recipe adds just the right amount of spiciness. Grilling these skewers on a charcoal grill gives these skewers the perfect smokiness that brings all of the other flavors together.
Ingredients
For the marinade
- ½ cup chili sauce
- ½ cup fresh lime juice (about 6 limes)
- 2 garlic cloves
- 2 chipotle chilies in adobo (or more to taste)
- 1 tsp. dried cumin
- ½ tsp chili powder
- 1 cup orange juice
- 1 tsp. Kosher salt
- ½ tsp. freshly ground black pepper
For the chicken
- 20 6-inch bamboo skewers, soaked in water for 30 minutes, then drained
- 3 pounds boneless, skinless chicken breasts
- 3 medium red onions, quarted
- 1 tsp. toasted sesame seeds
- 1 tbsp. chopped fresh cilantro
- 1 tbsp. chopped fresh oregano
Directions
For the Marinade
1. Add all ingredients into a food processor and blend until smooth, then season with salt and pepper to taste.
For Chicken
1. On a cutting board, cut the chicken into 1-inch pieces, then transfer them to a medium bowl. Pour a ½ cup of the marinade over the chicken, cover the bowl with plastic wrap and set it in the refrigerator for 2 hours.
2. When chicken is ready, preheat the broiler, or if you’re using an outdoor grill, prepare a medium-hot fire.
3. While grill or broiler is heating up, slide 2 pieces of onion onto each skewer followed by 3 pieces of chicken. Continue until you’ve filled all 20 skewers with onions and chicken. Transfer the skewers to a large baking sheet and line them up in a single layer. Season the chicken lightly with salt and pepper and brush it with ¼ cup of the marinade.
4. Broil or grill the chicken skewers without turning them until they’re cooked through, about 8 to 10 minutes. Transfer the cooked skewers to a platter. In a small pot, heat the remaining marinade on medium low just until it boils.
5. Garnish the skewers with sesame seeds, chopped cilantro and oregano. Serve with the heated sauce.
Recipe source: Marcus Samuelsson
Photo source: She Knows.com
