Ingredients
Scale
- 8 small boneless chicken thighs (approx 650g/22.5oz)
- 2 cloves of garlic
- 1 jalapeño pepper
- 3 tablespoons tomato paste
- 2 teaspoons cumin
- 2 teaspoons paprika
- 1/2 teaspoon oregano
- Juice of half a lime
- Salt and black pepper
- Mixed bell peppers (red, green, yellow) and onion for skewering
Instructions
- Prepare the marinade by blending garlic, jalapeño, tomato paste, cumin, paprika, oregano, lime juice, salt, and pepper until smooth.
- Dice chicken thighs into bite-sized pieces and marinate them for at least two hours or overnight in the fridge.
- Soak wooden skewers in water for 30 minutes if using. Assemble the skewers by alternating marinated chicken with pieces of bell peppers and onion.
- Grill on medium-high heat for about 15 minutes, turning frequently until cooked through (internal temperature should reach at least 165°F).
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 skewer (approx 150g)
- Calories: 240
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg
Keywords: For added flavor, consider using fresh herbs like cilantro. Feel free to substitute chicken with shrimp or beef for variety. Customize your skewers with additional vegetables like zucchini or mushrooms.