Gaby's Grilled Chicken Skewers
Cookbook author and founder of the website What’s Gaby Cooking, Gaby Dalkin says she’s “very particular about salsas. My husband once told me I was a salsa snob, and I took it as a compliment!” Here she uses her flavorful salsas to marinate chicken before grilling it for a quick and easy dish that shows off her fresh cooking style that mixes up California casual style with Southwestern flair. If you want to use wooden skewers instead of metal skewers, be sure to soak them in water for 30 minutes before using them so they don’t burn on the grill.
- 4 1/2 lb. (2.25 kg) boneless, skinless chicken or breasts, cut into 1 1/4-inch (3-cm) pieces
- 1 jar What’s Gaby Cooking tomatillo salsa
- 1 jar What’s Gaby Cooking chipotle tomato salsa
- Kosher salt and freshly ground pepper
- 2 lemons, halved
- 2 limes, halved
- Chopped fresh cilantro for garnish
Divide the chicken evenly between two large bowls. Add the tomatillo salsa to one of the bowls and the chipotle tomato salsa to the other. Stir both bowls of chicken to evenly coat the chicken with the salsa. Cover both bowls and refrigerate for at least 1 hour and up to 12 hours.
Prepare a medium-hot fire in a grill.
Thread the chicken onto metal skewers, dividing them evenly; do not crowd the pieces too tightly. Discard the salsa remaining in the bowls. Sprinkle the skewers lightly with salt and pepper.
Grill the chicken, turning the skewers occasionally, until the chicken is golden brown and cooked through, 10 to 12 minutes total. Meanwhile, place the lemon and lime halves, cut side down, on the grill and cook until nicely grill-marked, about 5 minutes.
Transfer the skewers, lemons and lime to a serving platter and garnish with the cilantro. Serve immediately. Serves 12.
Recipe courtesy of Gaby Dalkin, cookbook author and founder of What’s Gaby Cooking