25 min 4
Cilantro Chili Chicken Skewers
Cilantro and spicy chili come together on these tangy chicken skewers mixed with peppers and onions. Full of flavor from the fresh cilantro, this dish can be made by using the broil setting in your oven or over medium-high heat on the grill. Enjoy with a low-carb tortilla or a scoop of Cauliflower "Rice".
1 cup fresh cilantro, chopped
2 tablespoons olive oil
¼ cup red chili paste
2 tablespoons soy sauce
2 garlic clove, minced
1 teaspoon onion powder
1 teaspoon minced fresh ginger
¼ teaspoon freshly ground black pepper
1 pound boneless chicken thighs cut into 1-inch cubes.
1 onion, roughly chopped
2 red bell peppers, roughly chopped
Directions Preparing:15 minCooking:10 min
Step 1Preheat the oven to broil.
Step 2In a large bowl, combine the cilantro, olive oil, red chili paste, soy sauce, garlic, onion powder, ginger, and black pepper.
Step 3Add the thigh meat. Toss to coat. Refrigerate for 15 minutes to marinate.
Step 4Remove the chicken from the refrigerator. Skewer the chicken cubes, alternating with the onions and peppers between each piece.
Step 5Place a foil-lined baking sheet on the lowest oven rack.
Step 6Lay the chicken skewers directly on the middle rack above the baking sheet, perpendicular to the rack. Cook for 3 minutes. Turn the skewers over and cook for 3 minutes more. Turn the skewers again, and cook for 4 minutes more. With a meat thermometer, check the internal temperature. When it reaches 165°F, remove from the oven to cool.
Step 7Serve on the skewers or remove the meat and vegetables from the skewers prior to plating.
Nutrition Facts (per serving of 3:1)