Brochetas de pollo

Ingredientes

• 10 boneless and skinless chicken thighs, cut into 1 × 2" strips
• 3 bell peppers (I like to use 1 each of red, green, and yellow) cut into 1" cubes
• 1 red onion, cut into 1" cubes, soaked in salt water for 30 minutes before marinating
• 1/2 cup coconut aminos
• 3 tablespoons rice vinegar
• 2 tablespoons maple syrup or brown sugar
• 1 1/2 teaspoons mild curry powder
• 3 garlic cloves, grated
• 1 teaspoon salt
• 1/2 cup olive oil
• Juice and zest from 3 lemons
• 2 tablespoons thyme, chopped
• 2 tablespoon oregano, chopped
• 2 tablespoons Dijon mustard
• 3 garlic cloves, grated
• 2 teaspoons salt
• Freshly ground black pepper, to taste

Preparación

1. 1

   Assemble kebabs, alternating chicken and vegetables on skewers (folding chicken strips in half, if necessary). Place kebabs in large baking dish and pour marinade over top. Let marinate for 3 hours minimum, rotating to make sure all kebabs are evenly coated in marinade.

2. 2

   After kebabs have marinated, preheat oven to 350°F (180°C). Remove excess marinade and bake on a large parchment-lined sheet pan for 30–45 minutes until chicken is cooked through. Turn oven to broil and broil for 1–2 minutes on each side until vegetables are slightly charred around edges.

3. 3

   The kebabs can also be grilled over medium heat. If grilling, soak skewers in water for 1 hour before assembling kebabs.