A delectable spice marinade will infuse your chicken with flavour from the start (while also lowering possibly carcinogenic heterocyclic amines or HCAs)! Pair these skewers with corn or a simple salad and a creamy and healthful herb sauce.
Ingredients
To make the herb sauce:
1 seeded jalapeno
two scallions (white and light green parts)
1 cup fresh cilantro, plus additional leaves for garnish
12 basil leaves, fresh
1 tbsp. fresh lime juice
3/4 cup plain Greek yoghurt
To prepare the chicken:
12 oz. boneless and skinless chicken breast
1 tablespoon olive oil (extra virgin)
2 garlic cloves, finely chopped
paprika, 1/2 teaspoon
1/2 teaspoon cumin powder
a quarter teaspoon of kosher salt
a dozen radishes
1 lime, peeled and sliced into wedges
Directions
- Cut the jalapeno and scallions into 1/2-inch pieces and place them in a food processor to make the herb sauce. Combine the cilantro, basil, lime juice, and yoghurt in a mixing bowl. Pulse until the mixture is smooth and creamy. Place in the refrigerator until ready to use.
- For the chicken, cut the chicken into 1/4-inch thick strips lengthwise. Each strip should be threaded onto a skewer. In a baking dish, arrange the skewers.
- Combine the oil, garlic, paprika, cumin, and salt in a small bowl. Toss the chicken in the sauce to coat. Allow marinating for at least 15 minutes in the refrigerator.
- Preheat the grill to medium-high heat. Grill the chicken for 2 to 3 minutes on each side, or until done.
- Serve the herb sauce and chicken skewers on separate dishes. Serve with sliced radishes and lime wedges and more cilantro on top.
Information about nutrition (per serving)
This recipe serves 4 people.
167 calories
6 g total fat
1 g saturated fat
22 g protein
10 g carbohydrate
2 g dietary fibre
3 g sugar
Sugar added: 0 g
43 mg cholesterol
272 mg sodium