Chipotle Chicken Kebabs

Here is one flaming hot recipe. I have been trying to imitate Chipotle Mexican Grill’s chicken for quite some time. Although this may not be the exact same thing, but it comes quite close – only slightly hotter. Since I like hot food and usually am never too embarrassed of putting Tobasco/Tapatío or any other hot sauce on almost everything, I quite liked the results. Moreover, Chipotle peppers also add a smoky flavor.

1 lb boneless Chicken pieces – medium sized (I used thigh meat)
1/2 can Chipotle peppers in Adobo Sauce (about 3.5 oz – I did use more than this originally!)
4 cloves garlic
1 tsp sugar
2 tsp oil (I used Canola)
2 tsp cumin powder
1.5 tsp salt
1/2 tsp oregano
1/2 cup lemon juice
1 medium onion, cut in large pieces
1 medium green pepper, cut in large pieces
1 medium red pepper, cut in large pieces

1. Combine everything and make a smooth marinade using in a blender (I used my Magic Bullet)

2. Make deep cuts in the meat.

3. Rub the marinade on the chicken pieces and marinate for about 1 day (I think even 3-4 hours should be sufficient, but I marinated for a day for a more intense flavor). Cover the chicken with remaining marinade – if any left

4. Set your oven to Broil mode. If using wooden/bamboo skewers, soak them in water for few minutes.

5. Thread the vegetables and chicken in skewers-alternating between onions, peppers and chicken.

6. Broil for about 7 minutes, flip skewers and broil the other side for another 6-7 minutes

7. Serve hot on a bed of lettuce salad with salsa and sour cream

This chicken also tastes great with Mexican rice, pita bread or in a sandwich – I will post recipes as I try!