Main CourseDinner

Espetada de Frango

Name: Espetada de Frango
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: portuguese
Ingredients: 600 g boneless skinless chicken thigh cut into 2.5 cm cubes; 4 clove garlic minced; 1 tbsp paprika; 2 tbsp olive oil; 1 tbsp red wine vinegar; 1 pcs bay leaf crumbled; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 1 pcs red bell pepper cut into 2.5 cm pieces; 0.5 pcs yellow onion cut into 2.5 cm pieces

These Portuguese-inspired chicken skewers feature tender pieces of chicken marinated in a flavorful garlic and paprika mixture, then grilled to perfection. They are a simple yet satisfying main course, perfect for a summer barbecue or a weeknight meal.

An original recipe by Forkin

Total time: 1 hr 5 min
Serves: 4
Difficulty: Medium
Per serving: 413 kcal

Gluten-free

Allergen information: may contain sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

600 gboneless skinless chicken thigh, cut into 2.5 cm cubes
1 pcsred bell pepper, cut into 2.5 cm pieces
0.5 pcsyellow onion, cut into 2.5 cm pieces

marinade

4 clovegarlic, minced
1 tbsppaprika
2 tbspolive oil
1 tbspred wine vinegar
1 pcsbay leaf, crumbled
0.5 tspsalt
0.25 tspblack pepper, freshly ground

Equipment

tongs · skewers · grill · large bowl

The method

Step by step

1
In a medium bowl, combine the minced garlic, paprika, olive oil, red wine vinegar, crumbled bay leaf, salt, and black pepper to create the marinade.
About 2 min
2
Add the chicken cubes to the marinade and toss to ensure all pieces are evenly coated.
About 1 min
3
Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to meld.
About 30 min
Cook’s note: For deeper flavor, marinate for a longer period.
4
If using wooden skewers, soak them in water for at least 20 minutes to prevent burning on the grill.
5
Preheat your grill to medium-high heat.
About 10 min
6
Thread the marinated chicken, red bell pepper pieces, and yellow onion pieces alternately onto the skewers.
About 5 min
Cook’s note: Do not pack the ingredients too tightly, as this will prevent even cooking.
7
Place the skewers on the preheated grill.
8
Grill for 12-15 minutes, turning occasionally, until the chicken is cooked through and has nice char marks.
About 15 min
Cook’s note: The internal temperature of the chicken should reach 74°C (165°F).
9
Remove the skewers from the grill and let them rest for a few minutes before serving.
About 2 min
Cook’s note: Resting helps the juices redistribute, keeping the chicken moist.

Per serving

Nutrition

78%Score

Calories: 413.2kcal
Protein: 40.5g
Carbs: 8.6g
Fat: 23.9g
Fibre: 1.9g
Sugar: 3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover chicken skewers in an airtight container in the refrigerator.

Reheating

Reheat gently in a microwave or oven until warmed through.