Ingredients
-
8 small boneless chicken thighs (about 650g), trimmed of visible fat
-
2 cloves garlic
-
1 jalapeño pepper, seeds removed
-
3 tablespoons tomato paste
-
2 teaspoons cumin
-
2 teaspoons paprika
-
½ teaspoon oregano
-
A handful of fresh coriander
-
Juice of half a lime
-
Salt and black pepper to taste
-
1 red bell pepper, chopped into squares
-
1 green bell pepper, chopped into squares
-
1 yellow bell pepper, chopped into squares
-
1 white onion, chopped into squares
-
Cooking oil spray
Instructions
-
Place garlic, jalapeño, lime juice, coriander, tomato paste, cumin, paprika, oregano, salt, and black pepper in a mini food processor. Pulse until a thick paste forms, adding a little water if necessary.
-
Cut the chicken thighs into bite-sized pieces. Toss them with the marinade until thoroughly coated.
-
Refrigerate the marinated chicken for several hours or overnight for the best flavor.
-
Soak wooden skewers in warm water for at least thirty minutes to prevent burning.
-
Thread the marinated chicken onto the skewers, alternating with bell peppers and onion pieces.
-
Spray the assembled skewers lightly with cooking oil spray.
-
Grill on a hot barbecue, turning often, for about fifteen minutes, or until the chicken is fully cooked and lightly charred.
-
Alternatively, bake in a preheated oven at 220°C (fan 200°C) or 425°F for twenty-five to thirty minutes, or cook on a grill pan for around seven minutes per side.
-
Serve hot with your favorite sides like Mexican Chopped Salad or Mexican Rice.
Notes
You can adjust the spice level by changing the amount of jalapeño. Feel free to swap the vegetables according to your taste.
- Prep Time: 20 minutes
- Cook Time: 15 minutes