Amp up the flavour and make these Spicy chicken skewers for dinner. Quick to prep, fresh and zingy, they’re a winner for all.
Serves44
Cook time10 mins10 minutes
Prep time20 mins20 minutes, (+ 30 mins marinating time)
(+ 30 mins marinating time)
Ingredients
600g Coles RSPCA Approved Chicken Thigh Fillets, cut into 3cm pieces
1 tbs olive oil
2 garlic cloves, crushed
2 tbs chilli sauce
1 tbs lemon juice
1 tbs brown sugar
2 tsp sweet paprika
1 tsp ground cumin
1/2 tsp ground oregano
Lime wedges, to serve
Coriander leaves, to serve
Avocado salsa
2 ripe avocados, stone removed, peeled, finely chopped
1 spring onion, end trimmed, thinly sliced
1 long red chilli, seeded, finely chopped
1/4 cup coarsely chopped coriander
2 tbs lime juice
Chilli mayonnaise
1/2 cup (150g) whole-egg mayonnaise
1 tbs tomato sauce
1 tbs lemon juice
2 tsp chilli sauce
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the chicken, oil, garlic, chilli sauce, lemon juice, sugar, paprika, cumin and oregano in a large bowl. Cover with plastic wrap and place in the fridge for 30 mins to marinate. Thread onto metal or soaked bamboo skewers.
Step 2
Heat a barbecue grill or chargrill on medium-high. Cook skewers, turning, for 10 mins or until cooked through.
Step 3
Meanwhile, to make the chilli mayonnaise, combine the mayonnaise, tomato sauce, lemon juice and chilli sauce in a small bowl.
Step 4
To make the avocado salsa, combine the avocado, spring onion, chilli, coriander and lime juice in a large bowl.
Step 5
Place skewers on a serving platter. Sprinkle with avocado salsa. Serve immediately with chilli mayonnaise, lime wedges and coriander leaves.
Prep time20 mins20 minutes, (+ 30 mins marinating time)
(+ 30 mins marinating time)
Ingredients
600g Coles RSPCA Approved Chicken Thigh Fillets, cut into 3cm pieces
1 tbs olive oil
2 garlic cloves, crushed
2 tbs chilli sauce
1 tbs lemon juice
1 tbs brown sugar
2 tsp sweet paprika
1 tsp ground cumin
1/2 tsp ground oregano
Lime wedges, to serve
Coriander leaves, to serve
Avocado salsa
2 ripe avocados, stone removed, peeled, finely chopped
1 spring onion, end trimmed, thinly sliced
1 long red chilli, seeded, finely chopped
1/4 cup coarsely chopped coriander
2 tbs lime juice
Chilli mayonnaise
1/2 cup (150g) whole-egg mayonnaise
1 tbs tomato sauce
1 tbs lemon juice
2 tsp chilli sauce
Description
Amp up the flavour and make these Spicy chicken skewers for dinner. Quick to prep, fresh and zingy, they’re a winner for all.
Method
Step 1
Combine the chicken, oil, garlic, chilli sauce, lemon juice, sugar, paprika, cumin and oregano in a large bowl. Cover with plastic wrap and place in the fridge for 30 mins to marinate. Thread onto metal or soaked bamboo skewers.
Step 2
Heat a barbecue grill or chargrill on medium-high. Cook skewers, turning, for 10 mins or until cooked through.
Step 3
Meanwhile, to make the chilli mayonnaise, combine the mayonnaise, tomato sauce, lemon juice and chilli sauce in a small bowl.
Step 4
To make the avocado salsa, combine the avocado, spring onion, chilli, coriander and lime juice in a large bowl.
Step 5
Place skewers on a serving platter. Sprinkle with avocado salsa. Serve immediately with chilli mayonnaise, lime wedges and coriander leaves.
