Taste the Air-Chilled Difference®

Grilled Spicy Chicken Skewers

by , Chef , El Meze, Taos, New Mexico

Grilled Spicy Chicken Skewers

Serves 10

  • 2 Smart Chicken boneless skinless breasts, cut into 1-inch cubes
  • 6 Smart Chicken boneless skinless thighs, cut into 1 inch x 2-inch strips
  • 3 lemons, each cut into 8 wedges
  • 1 1/2 teaspoons cumin
  • 1/2 teaspoon coriander
  • 1 1/2 teaspoons smoked Spanish paprika
  • 1/2 teaspoon red pepper flakes
  • 1 1/2 teaspoon ground New Mexico red chile
  • 1/4 teaspoon allspice
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon cayenne
  • 1/2 teaspoon Mexican oregano
  • 1/2 bunch cilantro, stems removed (about 1/2 cup)
  • 1 ounce fresh mint, stems removed
  • Zest of 1 lemon
  • 4 cloves garlic
  • 1/2 cup olive oil
  • 10 skewers, soaked in water

Mix all dry seasonings in small bowl. Place cilantro, mint, lemon zest, and garlic in a food processor and mince. Add olive oil and dry seasonings to the herb mixture and blend. Pour over chicken and lemon wedges and toss well. Let marinade for 30 minutes.

For each skewer, lace a lemon wedge, rind first, followed by six pieces of chicken. (Thigh pieces will need to be folded over as they’re skewered.) Skewer a final lemon wedge, flesh first, at the end of each stick.

Heat grill to medium-high heat. Grill the skewers 5 minutes per side (turning 4 times). Transfer skewers to plate and drizzle with cilantro sauce. Serve with an arugula salad and sliced fresh white nectarines.

    • Cilantro Sauce
    • Makes about 1 cup
    • 4 cloves garlic
    • 1 1/2 large bunches cilantro, roughly chopped (about 1 1/2 cups)
    • 1/2 teaspoon salt
    • 1/8 teaspoon red pepper flakes
    • 1/8 teaspoon black pepper
    • 1 cup olive oil

    In a food processor mince garlic. Add cilantro, salt, red pepper flakes, and pepper. Blend until finely minced then add olive oil with pulse action.

    Pairing: Keep the wines paired with this dish light and compatible with the citrus of the lemon. For a white, I recommend pinot grigio. For a red, I recommend a light cote du Rhone.