Description
These Peri Peri Chicken Skewers are marinated in a spicy, tangy blend of chili, garlic, and citrus, then grilled to perfection, delivering a smoky, bold flavor. Drizzled with a rich lemon butter sauce, the result is a delightful contrast of heat and creamy, zesty goodness in every bite. Perfect for a weeknight dinner or a BBQ with a kick!
Ingredients
Peri Peri Chicken
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1-1.5 lb chicken thighs (boneless, skinless)
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1 red poblano pepper (roasted)
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2-3 long red chilis
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1 small yellow onion (chopped)
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4-6 fresh basil leaves
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4-6 garlic cloves (large)
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1 tsp garlic powder
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1 tsp smoked paprika
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1/2 tsp oregano
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1/2 tsp dried parsley
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1/2 tsp ground coriander
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1/2 tsp black pepper
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1/4 tsp white pepper
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1/2 tsp sugar
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1 tsp salt
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1 whole lemon (juice of 1/4 cup)
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1 tbsp white vinegar
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2 tbsp water
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3 tbsp avocado oil
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Green onion (for garnish)
Butter Sauce
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3-4 tbsp Peri Peri marinade (reserved)
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1 tbsp Kewpie mayo
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1 stick butter (room temperature)
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1/2 tsp smoked paprika
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1/4 tsp garlic powder
Instructions
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Cut the chicken thighs into bite-sized pieces.
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For the peri peri marinade: Heat a pan over high-medium heat and add a small amount of oil. Place the red poblano pepper in the pan, pressing it down to flatten. Cover with a lid and cook for 3โ4 minutes per side until the skin is charred and the pepper softens.
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Let the pepper cool for about 10 minutes, then peel off the burnt skin.
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Add the roasted pepper to a food processor along with the red chilis, onion, garlic, fresh basil, garlic powder, smoked paprika, oregano, parsley, ground coriander, black pepper, white pepper, salt, and sugar. Add lemon juice, white vinegar, and water. Blend for 30โ60 seconds. Slowly stream in the avocado oil while blending until the marinade is well combined.
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Reserve 3โ4 tbsp of the marinade for the butter sauce. Pour the remaining marinade over the chicken and marinate for at least 15 minutes.
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Thread the marinated chicken onto metal skewers, ensuring they fit into your grill pan.
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Preheat your grill pan over high-medium heat for 2โ3 minutes. Grill the chicken skewers for about 8โ10 minutes per side or until the internal temperature reaches 165ยฐF.
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For the butter sauce: Pour the reserved peri peri marinade into a pan over high-medium heat and simmer for 20โ30 seconds. Reduce heat to medium, whisk in Kewpie mayo, and add the butter in small chunks, whisking quickly after each addition. Once the butter is fully melted and combined, stir in smoked paprika and garlic powder. Season with salt and pepper to taste.
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Drizzle the butter sauce over the grilled chicken skewers and garnish with chopped green onions.
Notes
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Adjust the heat level of the marinade by adding more or fewer red chilis.
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If you donโt have Kewpie mayo, you can substitute regular mayonnaise, but Kewpie adds a unique flavor.
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Serve with rice, grilled vegetables, or a fresh salad for a complete meal.
Nutrition
- Serving Size: 1 skewer
- Calories: 375 kcal
- Sugar: 4g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0 g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 90mg