I’m a huge fan of anything that you can eat off a stick as this signifies summer to me. These chicken skewers can be popped onto the barbeque or under the grill, and eaten hot or cold with the salsa. They pack well and for both picnics or packed lunches and the salsa can be made with peaches, nectarines, strawberries or corn for summer eating.
INGREDIENTS (serves 2)
10 mini wooden skewers - soaked in water
For chicken skewers
6 organic chicken thigh fillets - cut into
2.5cm cubes
1 clove of garlic - crushed
1 tsp of chipotle chilli paste
1 tbsp olive oil
Juice of ½ a lime
For salsa
½ a ripe pineapple (or 3 large peaches or nectarines or 200g strawberries)
1 red chilli - deseeded and finely diced
3 spring onions - finely sliced
Juice of ½ a lime
10g of coriander - finely chopped
METHOD
First, mix together the marinade for the chicken – the garlic, chipotle chilli, olive oil and lime juice and season.
Add the chicken cubes and marinate for at least 30 minutes and if you prefer, overnight.
In the meantime, prepare the salsa by finely dicing the pineapple to 1cm cubes.
Add the finely diced chilli, spring onion, lime and coriander and season well. This can be chilled overnight along with the chicken.
Thread the chicken onto the soaked skewers and cook under a hot grill, on a hot grill pan or barbeque for 3 – 4 minutes on each side, ensuring that any juices run clear when cooked.
Serve with the salsa and enjoy!
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