Grilled Piri Piri Chicken Skewers Recipe
These grilled piri piri chicken skewers are the perfect summer grilling recipe. Our mouthwatering chicken kabobs use a tasty piri piri marinade recipe you will love.
Equipment
- 1 Charcoal grill
- 1 bag of Kingsford Charcoal
- 1 gallon-size plastic zipper bag
Ingredients
- 12 wooden skewer sticks soak for at least 20 minutes in water
- ½ yellow onion diced
- ½ large red pepper seeded, diced
- ½ fresh jalapeño pepper seeded (use a full pepper if you like more spice)
- 1 teaspoon smoked paprika
- 3 cloves garlic
- 1 lemon juiced
- 1 tablespoon dried oregano
- ¼ cup extra-virgin olive oil
- ½ cup coconut milk
- 2 pounds boneless skinless chicken thighs cut into 1-1½ -inch chunks (about 60 pieces total)
- kosher salt and ground black pepper to taste
- fresh basil or cilantro for garnish
Instructions
- Grab your piri piri marinade ingredients, which include yellow onion, red pepper, jalapeño, garlic, paprika, lemon, oregano, olive oil, and coconut milk, and add them to a blender.
- Cut chicken thighs into 1-inch cubed pieces. Season with salt and pepper and add them to a large plastic zipper bag.
- Add piri piri marinade to the chicken bag and refrigerate for at least 2 hours, or up to overnight, which is recommended.
- Add Kingsford Original Charcoal to your grill and build your fire, heating it to approximately 450 degrees.
- While the grill warms up, add chicken pieces to wooden skewers, about 5-6 pieces per stick. Place chicken kabobs on the grill for about 10 minutes, turning as each side cooks and starts to get grill marks.
- Remove from heat, transfer to a plate, and allow a few 3-5 minutes for piri piri chicken skewers to cool before serving.