Ingredients
Chicken:
- 2 habanero chilies
- Zest and juice of 1 lemon
- 4 garlic cloves, peeled
- 1 tbsp smoked paprika
- 2 tsp dried oregano
- 60 mL (¼ cup) olive oil
- 8 boneless, skinless chicken thighs, cut into 2.5 cm (1-inch) pieces
Salsa Verde:
- Zest and juice of 1 lemon
- 30 mL (2 tbsp) olive oil
- 2 tbsp capers
- 1 bunch fresh basil
- 1 bunch fresh chives
- 1 bunch fresh cilantro
- 12 wooden skewers, soaked in water for 30 minutes
Directions
- Combine the habaneros, lemon zest and juice, garlic, smoked paprika, oregano, and 60 mL (¼ cup) olive oil in a food processor. Blend until smooth.
- Place the chicken in a large bowl or resealable bag. Add the marinade and toss to coat evenly. Refrigerate for 1–4 hours.
- Prepare the salsa verde. Add the remaining lemon zest and juice, olive oil, capers, basil, chives, and cilantro to a food processor. Blend until smooth. Refrigerate until needed.
- Preheat a barbecue or grill pan to medium-high heat. Thread the marinated chicken onto the soaked skewers.
- Grill the skewers for 10–12 minutes, turning occasionally, until lightly charred and the chicken reaches an internal temperature of 74°C (165°F).
- Transfer to a serving platter and drizzle with the salsa verde.