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Barbecue chilli chicken

Name: Barbecue chilli chicken
Yield: 8
Ingredients: 8 Boneless chicken thighs, cut into 5cm strips (Main); 2 Tbsp Olive oil; 2 tsp Smoked paprika; 1 tsp Ground cumin; 1 tsp Ground coriander; 2 cloves Garlic, finely grated; 1 tsp Salt; 2 Tbsp Lime juice

for 8 people

Tam West

Geoff Scott

Chef and culinary lecturer

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I use these skewers of tasty smoky caramelised chicken for a filling for tacos dorados, but they are also fantastic straight off the skewer, with a bit of minty mango cucumber salsa on the side.

8	Boneless chicken thighs, cut into 5cm strips (Main)
2 Tbsp	Olive oil
2 tsp	Smoked paprika
1 tsp	Ground cumin
1 tsp	Ground coriander
2 cloves	Garlic, finely grated
1 tsp	Salt
2 Tbsp	Lime juice

Place chicken, oil, spices, garlic, salt and lime juice in a bowl. Mix well then place in fridge to marinate for 4 hours, or preferably overnight.
Soak bamboo skewers in water for 30 minutes then thread on chicken.
Heat barbecue to medium-high heat, cook skewers until caramelised and cooked through, 8-10 minutes.