Peruvian Grilled Chicken Skewers

• Gluten free

• Meat

  • 3 lbs Chicken thighs, boneless skinless

• Produce

  • 3 medium cloves Garlic
  • 2 tbsp Ginger, fresh

• Condiments

  • 2 tbsp Lime juice, fresh
  • 2 tbsp Soy sauce

• Baking & Spices

  • 2 tbsp Brown sugar
  • 1 tsp Chili powder
  • 1 tsp Paprika, smoked
  • 1/2 tsp Red pepper flakes

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 tsp Cumin, ground

Found on thecafesucrefarine.com

Description

Ingredients

• For the marinade/basting sauce:
• 3 medium cloves garlic, finely minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon crushed red pepper flakes
• 1 teaspoon smoked paprika
• 2 tablespoons brown sugar
• 2 tablespoons extra virgin olive oil
• 2 tablespoons soy sauce
• 2 tablespoons fresh lime juice
• 2 tablespoons finely minced fresh ginger
• For the chicken:
• 3 pounds boneless, skinless chicken thighs

Directions

• Combine all marinade ingredients in a medium-size bowl. Add chicken to a zippered bag or medium size bowl along with half of the marinade/sauce. Massage bag well or stir to evenly coat chicken with marinade. Refrigerate for at least 30 minutes and up to 4 hours.
• Heat gas grill to medium high or start a medium hot charcoal grill. Thread chicken onto skewers (if using wooden skewers, soak them in water for at least 30 minutes, so they dont catch on fire.)
• Clean grill surface and oil with spray or with a tongs and an oil-dipped paper towel. Place skewers on grill and cook, turning one-quarter turn every 3-4 minutes until golden, about 10-12 minutes. Brush with the remaining sauce, turning frequently until chicken is charred in spots. Exact timing will vary, depending on the temperature of your grill. Remove the chicken skewers from the grill, tent with foil and let rest for 5 minutes.