Source: Coles Mag - October 2015 - Pag 4
Serves 4 - Prep 20 Min (+ 30 min marinating) cooking 30 min
Ingredients
600g Coles RSPCA approved chicken thigh fillets, cut into 3cm pieces
1 tablespoon olive oil
2 garlic cloves, crushed
2 tablespoons chilli sauce
1 tablespoon lemon juice
1 tablespoon brown sugar
2 teaspoons sweet paprika
1 teaspoon ground cumin
1/2 teaspoon ground oregano
Lime wedges, to serve
Coriander leaves, to serve
Avocado salsa
2 ripe avocados, stone removed, peeled, finely chopped
1 spring onion, end trimmed, thinly sliced
1 long red chilli, seeded, finely chopped
1/4 cup coarsely chopped coriander
2 tablespoons lime juice
Chilli mayonnaise
1/2 cup (150g) whole-egg mayonnaise
1 tablespoon tomato sauce
1 tablespoon lemon juice
2 teaspoons chilli sauce
Combine the chicken, oil, garlic, chilli sauce, lemon juice, sugar, paprika, cumin and oregano in a large bowl. Cover with plastic wrap and place in the fridge for 30 mins to marinate. Thread onto metal or soaked bamboo skewers.
Heat a barbecue grill or chargrill on medium-high. Cook skewers, turning, for 10 mins or until cooked through.
Meanwhile, to make the chilli mayonnaise, combine the mayonnaise, tomato sauce, lemon juice and chilli sauce in a small bowl.
To make the avocado salsa, combine the avocado, spring onion, chilli, coriander and lime juice in a large bowl.
Place skewers on a serving platter. Sprinkle with avocado salsa. Serve immediately with chilli mayonnaise, lime wedges and coriander leaves.
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| Image Source: Taste.com.au |
Ingredients
600g Coles RSPCA approved chicken thigh fillets, cut into 3cm pieces
1 tablespoon olive oil
2 garlic cloves, crushed
2 tablespoons chilli sauce
1 tablespoon lemon juice
1 tablespoon brown sugar
2 teaspoons sweet paprika
1 teaspoon ground cumin
1/2 teaspoon ground oregano
Lime wedges, to serve
Coriander leaves, to serve
Avocado salsa
2 ripe avocados, stone removed, peeled, finely chopped
1 spring onion, end trimmed, thinly sliced
1 long red chilli, seeded, finely chopped
1/4 cup coarsely chopped coriander
2 tablespoons lime juice
Chilli mayonnaise
1/2 cup (150g) whole-egg mayonnaise
1 tablespoon tomato sauce
1 tablespoon lemon juice
2 teaspoons chilli sauce
Combine the chicken, oil, garlic, chilli sauce, lemon juice, sugar, paprika, cumin and oregano in a large bowl. Cover with plastic wrap and place in the fridge for 30 mins to marinate. Thread onto metal or soaked bamboo skewers.
Heat a barbecue grill or chargrill on medium-high. Cook skewers, turning, for 10 mins or until cooked through.
Meanwhile, to make the chilli mayonnaise, combine the mayonnaise, tomato sauce, lemon juice and chilli sauce in a small bowl.
To make the avocado salsa, combine the avocado, spring onion, chilli, coriander and lime juice in a large bowl.
Place skewers on a serving platter. Sprinkle with avocado salsa. Serve immediately with chilli mayonnaise, lime wedges and coriander leaves.