Smoky Jalapeno Chicken Skewers with Garlic Yogurt Sauce

 

These Smoky Jalapeno Chicken Skewers are the bomb!  There is so much flavor with a bit of heat!. I love recipes that do not have a run of the mill flavor and this chicken has it all in my opinion. It’s easy to marinade in the morning and throw on the grill or grill pan for a quick sear in the evening.  The side dishes can be prepared days ahead so this is a great weeknight meal. Enjoy!

 

 

Chicken Skewer Ingredients:

1 ½ roasted bell peppers, chopped

½ C cilantro, chopped

½ C chopped green onion

2 TBS. apple cider vinegar

2 TBS. extra virgin olive oil

1 TBS. paprika

¼ tsp. smoked paprika

2 jalapeno peppers, seeded and chopped

2 cloves garlic

1 TBS. fresh oregano

2 tsp. sea salt

1 ½ lb. boneless, skinless chicken breasts, cut into 1-inch pieces

16 small wooden skewers, soaked in water for 30 minutes

 

Garlic Yogurt Sauce Ingredients: 

1 C plain Greek yogurt

1 garlic clove, minced

½ tsp. sea salt

¼ tsp. pepper

1 tsp. fresh lemon zest

 

Directions: 

1.  Place roasted peppers, cilantro, green onion, vinegar, olive oil, paprika, smoked paprika, jalapeno, garlic, oregano and sea salt in a food processor; process until smooth.

 

 

2. Reserve ½ cup of marinade.

3. Combine remaining marinade and chicken pieces.  Refrigerate for 1-3 hours.

 

 

4. Thread chicken onto skewers.

5. Using a grill pan, outdoor grill or large skillet, cook, turning occasionally until cooked through.  This will take about 8 minutes or so.

 

 

 

6. Transfer to a platter and serve with reserved marinade.  I like serving this alongside my favorite coconut black rice and garlic yogurt sauce.

 

Garlic Yogurt Sauce Directions:

7. Blend all ingredients and serve  (even tastes better the following day if you want to make it ahead)

 

 

 

 

 

 

 

Print Recipe
Prep Time 20 mins
Cook Time 10 mins
Servings
ppl
Ingredients
Yogurt Sauce
Prep Time 20 mins
Cook Time 10 mins
Servings
ppl
Ingredients
Yogurt Sauce
Instructions
  1. Place roasted peppers, cilantro, green onion, vinegar, olive oil, paprika, smoked paprika, jalapeno, garlic, oregano and sea salt in a food processor; process until smooth.
  2. Reserve ½ cup of marinade.
  3. Combine remaining marinade and chicken pieces. Refrigerate for 1-3 hours.
  4. Thread chicken onto skewers.
  5. Using a grill pan, outdoor grill or large skillet, cook, turning occasionally until cooked through. This will take about 8 minutes or so.
  6. Transfer to a platter and serve with reserved marinade. I like serving this alongside my favorite coconut black rice and garlic yogurt sauce.
Yogurt Sauce
  1. Blend all ingredients and serve (even tastes better the following day if you want to make it ahead)

 

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