Rachael Ray: Chipotle Chicken Kebobs

by Jeanne on June 27th, 2008

This recipe was actually given to Rachael Ray by Italian chef, Mario Batali (you may know him from shows like Molto Mario and Iron Chef: America).

It sounds absolutely delicious. I really love the flavor of chipotle peppers and, of course, I like chicken so I think I may try this recipe this weekend on the barbeque!

Chipotle Chicken Kebobs **serves four*

Ingredients

2 pounds chicken thighs, cut into 1-inch pieces
1/2 cup olive oil plus 2 tablespoons for vegetables
6 cloves garlic, finely chopped
1/4 cup fresh cilantro, finely chopped
1/4 cup fresh mint, finely chopped
2 chipotle peppers in adobo, finely chopped
1 tablespoon chili powder
2 teaspoons ground cumin
1 jalapeño pepper, seeded and finely chopped
2 teaspoons salt, divided
1 large sweet onion, peeled and cut into 1/2-inch pieces
1 red bell pepper, seeded, cored, and cut into 1-inch squares

Preparation
In a medium mixing bowl, combine the 1/2 cup of olive oil, garlic, cilantro, mint, chili, cumin, jalapeño and 1 teaspoon salt and mix together. Add the chicken pieces and mix so that all the chicken is coated. Transfer to a gallon-size sealable plastic bag and refrigerate for at least 4 hours and up to 24 hours.
Prepare a medium hot fire on the grill or barbecue.

While the coals are heating, in a medium bowl, toss the vegetable pieces with the remaining 2 tablespoons of olive oil and 1 teaspoon salt. Alternate threading pieces of the chicken with the vegetable pieces on 8 skewers.
Grill for 16 minutes, turning each skewer a quarter turn every 4 minutes, until the meat is no longer pink in the center.

image provided by newscom

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