Course Dinner, Entree, Game Day Snack, Lunch, Main Course
Servings 6-12 People
12 Wooden Skewers 8"
2lbschicken thighsboneless/skinless, cut into 1-inch cubes
Zest & juice of one lime
½teaspoonfreshly ground pepper
½teaspoonred pepper flakes
2tablespoonschopped sweet onion
1jalapeñoroasted, grilled or charred - skin removed, diced
2clovesof roasted garlic
Add all ingredients (except skewers) to a resealable bag, seal and shake well to combine.
Refrigerate chicken in the marinade for at least 2 hours.
If using wooden skewers soak in water for 60 minutes.
Preheat the grill to medium heat.
Char the jalapeños directly on a grill, gas stove burner or on a hot griddle pan. Remove jalapeños, place in a small bowl and cover with plastic wrap or a plate. Let steam for about 5minutes. Using a paper towel wipe off charred skin, slice in half, remove seeds and finely dice.
Place all ingredients into a molcajete (or bowl & fork) and mix to desired consistency
Alternatively, toss all the pre-chopped ingredients (except the avocados and cilantro) into a mini food processor and blitz. Then add the avocado & cilantro and process to desired consistency.
Grill the Chicken
Place chicken pieces on skewers (3-4 pieces/skewers).
Place skewers on grill. Cook 3-5 minutes/side until chicken is slightly charred and cooked through.
Remove to platter and serve with grilled tortillas, guacamole and all your fixings.