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Grilled Chicken Skewers |
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Serves: 4
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(Alhambres de Pollo)
Category: Basic Chicken Dishes
After touring the blue agave fields and viewing the tequila-making operation in the town of Tequila, near Guadalajara, we were guests for lunch at the Jose Cuervo distillery's entertaining center. The main dish was grilled chicken and vegetables cleverly skewered on spears from the agave plant, but thick wooden skewers work just as well. Horsemen's Beans (see Beans, Rice, and Pasta) accompanied the skewered chicken. If serving with the beans, cook them a day ahead and reheat shortly before serving.
4 boneless skinless chicken breast halves
2 tablespoons vegetable oil or olive oil
2 cloves garlic (large), mashed
1 tablespoon fresh lime juice
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper, or to taste
1 red bell pepper, seeded and cut into 1 1/2-inch squares
1/2 pound (1/4-inch thick) fully cooked deli-baked ham, cut into 1 1/2-inch squares
1/2 large onion, separated into 1 1/2-inch pieces
2 poblano chiles, seeded, veins removed, and cut into 11/2-inch squares
4 thick wooden skewers soaked in water about 1 hour
1. Cut the chicken into 1 1/2-inch pieces and put in a bowl. Add the oil, garlic, lime juice, salt, and pepper. Toss to coat the chicken with the marinade. Cover and refrigerate 1 hour.
2. Prepare an outdoor grill (and grease the rack) or preheat the broiler. Thread the ingredients on the skewers in the following order: 1 piece red pepper, 1 piece chicken, 1 piece ham, 1 piece onion, 1 piece chicken, 1 piece ham, 1 piece onion, and 1 piece poblano chile. Repeat until 4 skewers have been threaded.
3. Cook the skewers on the grill or in the broiler, turning 2 to 3 times, until the ingredients are lightly charred and the chicken is no longer pink inside, about 6 to 8 minutes. Serve hot.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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