Chili Lime Chicken Skewers

Instructions

1. Step 1

   If using bamboo skewers, submerge them in water for 30 minutes. Metal skewers need no preparation.

   Timer: 30 min (fixed)

   Cookware: Shallow Dish, skewers

2. Step 2

   Whisk the lime juice, olive oil, honey, garlic, chili powder, cumin, smoked paprika, salt, and black pepper together.

   Ingredients used: 8.0 gr Chili Powder, 12.0 gr Garlic, 2.0 gr Ground Black Pepper, 4.0 gr Ground Cumin, 15.0 gr Honey, 60.0 ml Lime Juice, 30.0 ml Olive Oil, 6.0 gr Salt, 4.0 gr Smoked Paprika

   Cookware: mixing bowl, whisk

3. Step 3

   Add the chicken to the marinade and stir until evenly coated. Cover and refrigerate for 30 minutes.

   Timer: 30 min (fixed)

   Ingredients used: 700.0 gr Chicken Thigh

   Cookware: mixing bowl

4. Step 4

   Preheat the grill to medium heat.

   Timer: 10 min (fixed)

   Cookware: grill

5. Step 5

   Lift the chicken from the marinade and divide it evenly among the skewers, leaving small gaps between the pieces.

   Cookware: skewers

6. Step 6

   Grill the skewers for 10–12 minutes, turning every 3 minutes, until lightly charred and the thickest chicken pieces reach 74°C.

   Timer: 12 min (fixed)

   Cookware: grill, instant-read thermometer, skewers, tongs

7. Step 7

   Transfer the skewers to a clean plate and rest for 5 minutes.

   Timer: 5 min (fixed)

   Cookware: serving plate, tongs

8. Step 8

   Scatter the cilantro over the chicken and serve.

   Ingredients used: 15.0 gr Cilantro

   Cookware: serving plate