PREP 15 minutes plus 6+ hours marinating time
COOK 20 minutes
SERVES 4-5
Ingredients
500g boneless chicken breasts
Marinade
- 1/4 cup neutral oil, e.g. grapeseed
- 3 tbsp paprika
- 1 1/2 tbsp dried oregano
- 1 1/2 tbsp lemon juice
- 1 tbsp fresh chopped thyme leaves (or 2 tsp dried)
- 5 cloves garlic, crushed
- 2 tsp Worchestership sauce
- 1 tsp finely ground white pepper
- 1 tsp finely ground black pepper
- 1/2 tsp chilli powder
- 1 tsp salt
Salsa
- 3 red capsicums
- 1/2 fresh pineapple
- 1/2 cup finely chopped red onion
- 1 large avocado, chopped
- 2 tbsp finely chopped mint, coriander, basil or parsley
- 1 tbsp brown sugar
- 1 tbsp lime or lemon juice
Instructions
Place the marinade ingredients in a medium bowl and stir to combine.
Lay the chicken on a clean board and pat dry all over with paper towels. Slice into bite-sized chunks, add to the marinade and toss to combine. Cover and refrigerate for at least 6 hours or overnight.
Remove the chicken from the fridge about 30 minutes before cooking. Thread onto kebab skewers (soak them in water first if they are wooden).
Grill the capsicums whole on the BBQ over a high heat (or use the oven) until they are totally black and charred all over. Set aside in a plastic bag and twist shut.
Cut the pineapple into 1.5cm slices. Cut off the skin and discard. Season the pineapple all over with salt and pepper.
Preheat a clean BBQ grill to medium and brush with oil. Add the pineapple and cook for a few minutes each side until coloured all over and tended. Transfer to a chipping board and cut into dice. Place in a serving bowl with the onion.
Peel the skin off the capsicums and discard along with the stalk and seeds. Cut the flesh into pieces and add to the pineapple. Just before serving, stir through the avocado, herbs, sugar and juice, and season to taste with salt and pepper.
To cook the chicken kebabs, brush a clean BBQ grill or hotplate with oil and turn on to a medium heat. Place the kebabs on the grill and cook until browned all over and cooked through – about 7-10 minutes. Remove from the heat and transfer to a roasting tray. Cover lightly with foil to rest for 10 minutes before serving.
Serve the chicken with the salsa on the side, with a squeeze of fresh lime juice if you like. Great with a salad or slaw, and fresh rolls or grilled wraps.
Source
The book Eat, by Chelsea Winter
