I’m a big Marcus Samuels fan! So whenever he has a recipe up on his page I have to try it. Here’s one for his chicken skewer I know you’ll enjoy. Marcus take it away!
For the marinade:
½ cup chili sauce
½ cup fresh lime juice (about 6 limes)
2 garlic cloves
2 chipotle chilies in adobo (or more to taste)
1 tsp. dried cumin
½ tsp chili powder
1 cup orange juice
1 tsp. Kosher salt
½ tsp. freshly ground black pepper
For the chicken:
20 6-inch bamboo skewers, soaked in water for 30 minutes, then drained
3 pounds boneless, skinless chicken breasts
3 medium red onions, quarted
1 tsp. toasted sesame seeds
1 tbsp. chopped fresh cilantro
1 tbsp. chopped fresh oregano
1. Add all ingredients into a food processor and blend until smooth, then season with salt and pepper to taste.
1. On a cutting board, cut the chicken into 1-inch pieces, then transfer them to a medium bowl. Pour a ½ cup of the marinade over the chicken, cover the bowl with plastic wrap and set it in the refrigerator for 2 hours.
2. When chicken is ready, preheat the broiler, or if you’re using an outdoor grill, prepare a medium-hot fire.
3. While grill or broiler is heating up, slide 2 pieces of onion onto each skewer followed by 3 pieces of chicken. Continue until you’ve filled all 20 skewers with onions and chicken. Transfer the skewers to a large baking sheet and line them up in a single layer. Season the chicken lightly with salt and pepper and brush it with ¼ cup of the marinade.
4. Broil or grill the chicken skewers without turning them until they’re cooked through, about 8 to 10 minutes. Transfer the cooked skewers to a platter. In a small pot, heat the remaining marinade on medium low just until it boils.
5. Garnish the skewers with sesame seeds, chopped cilantro and oregano. Serve with the heated sauce.