Spicy Chicken Skewers
ready in 3 h. 20 min.
- ¼ cup
- 3 tablespoons
hot Chili powder
- 1 cup
fresh lemon juice
- ½ cup
Oil (plus extra for grill grate)
- 5 cloves
- 1 tablespoon
freshly grated Ginger root (peeled and grated)
- 2 teaspoons
- 48 ounces
boneless, skinless Chicken breasts (halves)
wooden Skewer (soaked in water for 20 minutes)
In a large bowl, combine paprika, chili powder, lemon juice, oil, garlic, ginger and salt; set aside.
Rinse the chicken under cold running water and pat dry with paper towels. Using a sharp knife, cut the chicken into bite-size cubes. Place the chicken in the bowl with the marinade and marinate for 2 to 3 hours in the refrigerator.
Preheat an outdoor grill for medium heat and lightly oil grate.
Thread the chicken on the prepared wooden skewers. Grill chicken for about 3 to 5 minutes per side or until chicken is cooked through, and juices run clear. Serve