Chicken and Jalapeno Kebabs
Recipe GLPR05a2a2cebc1351
Tender chicken thigh pieces and fresh jalapeno halves skewered together and coated in a warm spice marinade of honey, cider vinegar, coriander, and cumin. Grilled to golden perfection for a flavorful, simple main course with Middle Eastern spice notes.
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Ingredients
4 tablespoons honey
2 tablespoons cider vinegar
2 teaspoons ground coriander
3/4 teaspoon ground cumin
1 pound boneless, skinless chicken thighs, cut into 2-inch pieces
6 large jalapenos, halved lengthwise and seeded
Coarse salt to taste
Ground pepper to taste
Directions
In a small bowl, whisk together honey, cider vinegar, ground coriander, and ground cumin until well combined. Set the marinade aside.
Pat the chicken thigh pieces dry with paper towels. Season them generously with coarse salt and ground pepper on all sides.
Thread the chicken pieces and jalapeno halves alternately onto skewers, beginning and ending with a piece of chicken.
Brush the honey-spice marinade over all sides of the skewered chicken and jalapenos, coating them evenly.
Let the skewers rest at room temperature for 30 minutes to allow the flavors to infuse.
Preheat a grill or grill pan to medium-high heat. Place the kebabs on the grill and cook for 12 to 15 minutes, turning every 3 to 4 minutes, until the chicken reaches an internal temperature of 165°F and the jalapenos are lightly charred.
Remove the kebabs from the grill and let them rest for 2 minutes before serving.
