Smoky Southwest BBQ Chicken Skewers

Allergens

Contains gluten, dairy, and soy.

Ingredients

• 6 bone
• in chicken thighs 1/4 cup olive oil 2 tablespoons smoked paprika 2 teaspoons chipotle powder 2 teaspoons ground cumin 2 teaspoons garlic powder 1 teaspoon onion powder Salt and pepper, to taste 12 wooden skewers, soaked in water for at least 30 minutes 24 cherry tomatoes 1 red onion, cut into 1
• inch pieces Fresh cilantro, for garnish

Instructions

1. In a large bowl, whisk together olive oil, smoked paprika, chipotle powder, cumin, garlic powder, onion powder, salt, and pepper until well combined. Reserve 2 tablespoons of the mixture for the vegetables.
2. Cut the chicken thighs into 1 inch pieces and add them to the bowl with the remaining marinade. Toss to coat, cover, and refrigerate for at least 30 minutes or up to overnight.
3. Preheat a grill or grill pan to medium high heat. Thread the chicken onto the skewers, leaving some space between each piece.
4. Remove the vegetables from the refrigerator and toss them in the reserved marinade.
5. Grill the chicken skewers for 6 8 minutes per side or until cooked through. Add the vegetables to the grill during the last 2 minutes of cooking, turning frequently.
6. Remove everything from the grill and let rest for a minute before serving. Garnish with fresh cilantro.

Chef’s Insight

Don't be afraid to play around with the spices in this recipe - it's all about personal preference!

Notes

This recipe creates a lively, smoky flavor that will transport your taste buds straight to a weekend tailgate party. Enjoy!