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Espetinhos de frango - chilli and lime chicken skewers

Meaning 'small chicken skewers' in Portuguese, these espetinhos de frango are a prime example of how easy it is to cook delicious Brazilian flavours at home.

Main | Medium | Serves 8 | 12 hours, plus overnight to cure

INGREDIENTS


CHICKEN SKEWERS

500g of chicken breast, about 2 large breasts, cubed

  • 1 lime, plus extra wedges to serve

  • 8g of red chillies, deseeded and finely chopped, plus extra to garnish (optional)

  • 5g of garlic, finely chopped

  • 5g of caster sugar

  • 4g of salt

  • 40ml of olive oil

  • 1 tsp white wine vinegar

  • fresh coriander, finely chopped, plus extra to garnish


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METHOD


Add the cubed chicken to a bowl and grate in a little of the lime zest followed by a squeeze of juice (around 1 teaspoon's worth). Add the chopped chilli, garlic, sugar, oil and vinegar

  • 500g of chicken breast, about 2 large breasts, cubed

  • 1 lime, plus extra wedges to serve

  • 8g of red chillies, deseeded and finely chopped

  • 5g of garlic, finely chopped

  • 5g of caster sugar

  • 4g of salt

  • 40ml of olive oil

  • 1 tsp white wine vinegar


Add about a teaspoon of the chopped coriander, reserving the rest to garnish. Mix everything together so that the chicken is evenly coated, then cover the bowl with cling film and leave to marinate in the fridge for 20 minutes

  • fresh coriander, finely chopped, plus extra to garnish

While the chicken marinates, soak the wooden skewers in cold water for at least 20 minutes before using


Preheat a barbecue or grill for cooking


After marinating, push the chicken pieces on to the wooden skewers, dividing them equally. Grill or barbecue for 6–8 minutes on each side, turning the skewers to ensure an even colour


When cooked the chicken should be golden brown and lightly charred – if unsure, check the middle of the chicken has reached at least 75°C with a temperature probe


Serve with a garnish of fresh coriander, a few lime wedges and some extra red chilli for added heat if desired


SOURCE

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