Grilled Chicken Skewers
Alhambres de PolloAfter touring the blue agave fields and viewing the tequila-making operation in the town of Tequila, near Guadalajara, we were guests for lunch at the Jose Cuervo distillery's entertaining center. The main dish was grilled chicken and vegetables cleverly skewered on spears from the agave plant, but thick wooden skewers work just as well. Horsemen's Beans accompanied the skewered chicken. If serving with the beans, cook them a day ahead and reheat shortly before serving.
Ingrediënten
Makes 4 servings
- 4 skinless boneless chicken breast halves
- 2 tablespoons vegetable oil or olive oil
- 2 large garlic cloves mashed
- 1 tablespoon fresh lime juice
- ¼ teaspoon salt or to taste
- ¼ teaspoon freshly ground pepper or to taste
- 1 red bell pepper seeded and cut into 11⁄2-inch squares
- ½ pound 1⁄4-inch-thick fully cooked deli-baked ham, cut into 11⁄2-inch squares
- ½ large onion separated into 11⁄2-inch pieces
- 2 poblano chiles seeded, veins removed, and cut into 11⁄2-inch squares
- 4 thick wooden skewers soaked in water about 1 hour
Instructies
- Cut the chicken into 11⁄2-inch pieces and put in a bowl.
- Add the oil, garlic, lime juice, salt, and pepper.
- Toss to coat the chicken with the marinade.
- Cover and refrigerate 1 hour.
- Prepare an outdoor grill (and grease the rack) or preheat the broiler.
- Thread the ingredients on the skewers in the following order: 1 piece red pepper, 1 piece chicken, 1 piece ham, 1 piece onion, 1 piece chicken, 1 piece ham, 1 piece onion, and 1 piece poblano chile.
- Repeat until 4 skewers have been threaded.
- Cook the skewers on the grill or in the broiler, turning 2 to 3 times, until the ingredients are lightly charred and the chicken is no longer pink inside, about 6 to 8 minutes.
Notes / Tips / Wine Advice:
Serve hot.
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