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Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks

Espetinhos de frango - chilli and lime chicken skewers

by
Marcello Tully
Espetinhos de frango - chilli and lime chicken skewers

PT20M

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Ingredients

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Metric

Imperial

Chicken skewers

  • 500g of chicken breast, about 2 large breasts, cubed
  • 1 lime, plus extra wedges to serve
  • 8g of red chillies, deseeded and finely chopped, plus extra to garnish (optional)
  • 5g of garlic, finely chopped
  • 5g of caster sugar
  • 4g of salt
  • 40ml of olive oil
  • 1 tsp white wine vinegar
  • fresh coriander, finely chopped, plus extra to garnish
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Equipment

  • Wooden skewers (8)

Method

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1
Add the cubed chicken to a bowl and grate in a little of the lime zest followed by a squeeze of juice (around 1 tsp's worth). Add the chopped chilli, garlic, sugar, oil and vinegar
  • 500g of chicken breast, about 2 large breasts, cubed
  • 1 lime, plus extra wedges to serve
  • 8g of red chillies, deseeded and finely chopped
  • 5g of garlic, finely chopped
  • 5g of caster sugar
  • 4g of salt
  • 40ml of olive oil
  • 1 tsp white wine vinegar
2
Add about a teaspoon of the chopped coriander, reserving the rest to garnish. Mix everything together so that the chicken is evenly coated, then cover the bowl with cling film and leave to marinate in the fridge for 20 minutes
3
While the chicken marinates, soak the wooden skewers in cold water for at least 20 minutes before using
4
Preheat a barbecue or grill for cooking
5
After marinating, push the chicken pieces on to the wooden skewers, dividing them equally. Grill or barbecue for 6–8 minutes on each side, turning the skewers to ensure an even colour
6
When cooked the chicken should be golden brown and lightly charred – if unsure, check the middle of the chicken has reached at least 75°C with a temperature probe
7
Serve with a garnish of fresh coriander, a few lime wedges and some extra red chilli for added heat if desired
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Marcello Tully
Marcello Tully

When Brazilian-born chef Marcello Tully started his career at fourteen, he may not have anticipated working on the starkly beautiful island of Skye – but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.

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