Ingredients
Scale
- 8 small boneless chicken thighs
- 2 cloves of garlic
- 1 jalapeño pepper
- 3 tablespoons of tomato paste
- 2 teaspoons of cumin
- 2 teaspoons of paprika
- A handful of fresh coriander
- Juice of half a lime
- Salt and black pepper
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 1 white onion
Instructions
- Combine garlic, jalapeño, tomato paste, cumin, paprika, coriander, lime juice, salt, and pepper in a mini food processor; blend until smooth.
- Dice chicken thighs and coat them in the marinade; cover and refrigerate for at least 4 hours or overnight.
- If using wooden skewers, soak them in water for 30 minutes. Thread marinated chicken onto skewers with alternating pieces of bell peppers and onion.
- Preheat grill or oven: Grill on medium heat for about 15 minutes, turning frequently; or bake at 220°C (425°F) for about 25-30 minutes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Grilling/Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 skewers (approximately 200g)
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg