Instructions
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- Add in the spices, jalapeno, lime juice, coriander and a good pinch of salt and black pepper to a mini food processor and pulse until a paste. Add in a little water at a time if needed to help it pulse.
- Dice the chicken thighs into bite sized pieces, add the marinade to the chicken and toss to thoroughly coat.
- Refrigerate overnight or for a few hours at least.
- If using wooden skewers soak this in warm water for at least 30 minutes before cooking.
- Then add the chicken to the skewers along with the peppers and onion (I alternate the pieces (so chicken, vegetable, chicken, vegetable on the skewer).
- Spray the skewers or chicken and vegetables with cooking oil spray
- Cook on a hot barbecue, turning frequently until chicken is cooked through (approx 15 minutes)
- Alternatively you can bake these in the oven for 25-30 minutes at 220c, fan 200c or 425f (gas mark 7) or on a grill pan (approx 7 minutes each side)
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