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Category: Grilled Starters
Prep Time: Cook Time: Total Time:
15 skinless and boneless chicken thighs
Marinade:
1/4 cup of orange juice
3 tbsp frozen margarita mix
1 tbsp chili powder
The juice of 2 lemons
The juice of 2 limes
1 tbsp chopped fresh oregano
2 tbsp chopped fresh cilantro
1 tbsp honey
1 tsp cayenne
1 tsp ground pepper
1 tsp salt
1/4 cup olive oil
30 (6 inch) wooden skewers soaked in water for 1 hour.
Place chicken into a sealable plastic bag. Pour marinade overtop. Seal bag tightly, add chicken and toss until it is well coated with marinade. Place in refrigerator to marinate for 5 hours or overnight.
Preheat barbecue to 375 degrees or medium high heat. Remove chicken from plastic bag and discard marinade. Thread each piece of chicken onto 2 of soaked skewers, making a raft of chicken.
Oil grill lightly and place chicken directly over heat source. To prevent skewers from burning place a thin sheet of foil on grill for skewer ends to hang over. Grill for 3 minutes per side, or until cooked and golden brown char marks are achieved. Remove from grill, tent loosely with foil and let rest 4 minutes before serving. Serves 15
Marinade In a blender or food processor add all of marinade ingredients with exception of olive oil. Blend until well combined (approximately 30 seconds). Continue to process and gradually add oil in a steady stream. The marinade may be covered and refrigerated up to 24 hours in advance.
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MEXICAN CHICKEN ON STICKS
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Category: Grilled Starters
Prep Time: Cook Time: Total Time:
15 skinless and boneless chicken thighs
Marinade:
1/4 cup of orange juice
3 tbsp frozen margarita mix
1 tbsp chili powder
The juice of 2 lemons
The juice of 2 limes
1 tbsp chopped fresh oregano
2 tbsp chopped fresh cilantro
1 tbsp honey
1 tsp cayenne
1 tsp ground pepper
1 tsp salt
1/4 cup olive oil
30 (6 inch) wooden skewers soaked in water for 1 hour.
Place chicken into a sealable plastic bag. Pour marinade overtop. Seal bag tightly, add chicken and toss until it is well coated with marinade. Place in refrigerator to marinate for 5 hours or overnight.
Preheat barbecue to 375 degrees or medium high heat. Remove chicken from plastic bag and discard marinade. Thread each piece of chicken onto 2 of soaked skewers, making a raft of chicken.
Oil grill lightly and place chicken directly over heat source. To prevent skewers from burning place a thin sheet of foil on grill for skewer ends to hang over. Grill for 3 minutes per side, or until cooked and golden brown char marks are achieved. Remove from grill, tent loosely with foil and let rest 4 minutes before serving. Serves 15
Marinade In a blender or food processor add all of marinade ingredients with exception of olive oil. Blend until well combined (approximately 30 seconds). Continue to process and gradually add oil in a steady stream. The marinade may be covered and refrigerated up to 24 hours in advance.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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