Chile Chicken Skewers Recipes

Steps:

• In a small bowl, whisk together the olive oil, vinegar, and lime juice. Season with chili powder, paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper. Place the chicken in a shallow baking dish with the sauce, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.
• Preheat the grill for medium-high heat. Thread chicken onto skewers, and discard marinade.
• Lightly oil the grill grate. Grill skewers for 10 to 15 minutes, or until the chicken juices run clear.

Steps:

• Preheat a grill or grill pan over high heat.
• In a large bowl, stir together the paprika, cumin, cinnamon, allspice, garlic, lemon juice, and oil for the marinade to make a paste. Toss the chicken thighs in the paste and rub all over to coat. Let the chicken marinate in the bowl for 15 minutes.
• Rub the Fresno peppers with 1 tablespoon of olive oil and grill them on all sides until they're lightly charred on all sides, about 2 minutes on each side. Let the peppers cool, then slice off the tops and cut the peppers into bite-size pieces. Remove the chicken from the marinade, stick 4 pieces onto each soaked skewer and grill over high heat until cooked through, about 5 to 7 minutes on each side. Mix the goat cheese, sour cream, and sriracha sauce together. Set aside. In a bowl toss the cubed Manchego cheese and mint together. Grill the tortillas for a few seconds on each side, to soften and warm them.
• Lay a tortilla on each plate. Slather the sour cream mixture on top of the tortillas. Lay the chicken skewers on top, divide the peppers over among the tortillas then divide the cubed cheese and mint over top. Squeeze a little fresh lime juice over each one and serve. To eat, lift the tortilla and wrap it around the skewer. Pull out the skewer and enjoy!

Steps:

• Soak bamboo skewers in water 30 minutes. Meanwhile, cut chicken into 14 (1/2-inch) strips. In resealable food-storage plastic bag, mix 1/4 cup of the sweet chili sauce and the remaining ingredients except garnish. Add chicken to bag; seal bag and turn to coat chicken with marinade. Refrigerate 30 minutes.
• Heat gas or charcoal grill. Remove chicken from marinade; discard marinade. Thread chicken on skewers. Place skewers on grill over high heat. Cover grill; cook 10 minutes, turning once, until chicken is no longer pink in center.
• Serve with remaining sweet chili sauce. Garnish with cilantro.

Steps:

• Soak wooden skewers in water for 5-10 minutes and set aside.
• In a large bowl, combine the chicken with the marinade ingredients and mix.
• Cover with plastic wrap and marinate in the fridge for at least an hour.
• If baking, preheat oven to 400˚F (200˚C).
• Assemble skewers by adding red bell pepper first, followed by orange, yellow, and green bell peppers, red onion, and then marinated chicken. Repeat until skewer is full.
• Place skewers on a baking sheet and brush with remaining marinade.
• Bake or grill 20-30 minutes, until chicken is no longer pink.
• Garnish with fresh chopped cilantro.
• Enjoy!

Steps:

• Soak skewers in water for at least 20 minutes to prevent burning.
• Cut chicken into 1" cubes and place into bowl. Add olive oil, garlic and cilantro in a food processor and pulverize. Pour the marinade into the bowl with the chicken, add teaspoon of salt and pepper and marinate overnight if possible.
• Preheat the grill to medium heat and coat with oil. Remove chicken from the refrigerator and put 5-6 pieces of chicken on each skewer. Cook for 4-5 minutes on each side. Brush chili sauce on chicken just before done cooking to create a glaze.

Steps:

• Combine all the ingredients in a nonreactive dish (or a resealable plastic bag), and marinate in the refrigerator between 3 hours and overnight.
• Once the chicken has marinated, discard the onions (or grill them on the side in a grill basket, or sauté on the stovetop, if you like), and thread the chicken onto skewers. Heat a charcoal or gas grill; the flame should be fairly low and the rack about 6 inches from the heat.
• Grill the chicken slowly, turning as necessary and basting with any leftover marinade, until it's browned all over, 15 to 20 minutes.