Chicken Skewers with Jalapeño Sauce
AmericanMexican

Chicken Skewers with Jalapeño Sauce

The roasted garlic's sweetness, the jalapenos' heat, and the herbs' brightness give this appetizer tremendous flavor and beautiful color.

By Chef Laura Bonicelli

lime juiceroasted garlic

Prep Time

20 min

Cook Time

1 hr

Total Time

2 hr 20 min

Servings

8 servings

Ingredients

marinade and chicken

  • 1 head garlic (roasted as in direction #1)
  • 1/3 cupDijon mustard
  • 1 teaspoonfresh thyme leaves
  • 1/3 cupextra-virgin olive oil
  • 1 1/2 poundschicken tenders

vinaigrette

  • 1 head garlic (roasted as in direction #1)
  • 1 lime zested and juiced
  • 1/4 cupchopped basil leaves
  • 1/4 cupchopped cilantro leaves
  • 1 cupextra-virgin olive oil
  • 3 jalapeno peppers (sliced)

Nutrition Facts

Per Serving (serves 8 servings)

Calories426
Total Fat39g
Cholesterol54mg
Sodium214mg
Total Carbohydrates2g
Dietary Fiber1g
Sugars0g
Protein19g

* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.

Instructions

  1. 1

  2. 2

    Preheat the oven to 375º F. Cut the top off of each head of garlic (2), exposing the cloves. Place the garlic on a large sheet of aluminum foil. Drizzle with olive oil, making sure the entire head is coated. Wrap in the foil and bake for until the cloves are tender and the garlic is light brown. Remove from the foil and cool until cool enough to handle.

  3. 3

  4. 4

    Squeeze the pulp of one head of garlic into a food processor, fitted with a metal blade. Add the Dijon, thyme leaves, and olive oil. Process until smooth, about .

  5. 5

    Pat the chicken dry and place in a non-reactive dish or pan. Slather the mustard mixture over the chicken using all of the mixture. Toss to coat. Cover and set the chicken in the refrigerator for one hour. (Can be for up to )

  6. 6

  7. 7

    Squeeze the pulp of one head of garlic into a small bowl and mash. Stir in the lime zest and juice, basil, and cilantro. Whisk in the olive oil, and finally add the jalapeños. Set aside.

  8. 8

  9. 9

    Wipe the excess marinade off of the chicken. Heat a grill pan over medium-high heat. Coat the pan with canola cooking spray. Grill the chicken, turning as necessary until cooked through. Remove to a plate.

  10. 10

    Thread the chicken onto skewers. Serve with the vinaigrette.