Sandra This Bobby Flay Chicken Skewers Recipe is a smoky and zesty recipe, which is made with spicy ancho chili powder and fresh citrus juices. It’s a crowd-pleasing appetizer, ready in about 1 hour and 30 minutes.
Bobby Flay Chicken Skewers Recipe Ingredients
- 6 skinless, boneless chicken thighs, cut lengthwise into halves
- 24 wooden skewers, soaked in water for 30 minutes
- 125 ml fresh orange juice
- 60 ml fresh lime juice
- 2 tbsp honey
- 2 tbsp canola oil
- 2 tbsp ancho chili powder
- 3 cloves garlic, coarsely chopped
- Salt and freshly ground black pepper
- Butter lettuce leaves (for serving)
- Fresh mint leaves (garnish)
- Chopped roasted peanuts (garnish)
How To Make Bobby Flay Chicken Skewers Recipe
- Prepare the skewers: First, ensure your wooden skewers have soaked in water for at least 30 minutes to prevent burning. Skewer each chicken thigh half with two skewers running parallel to each other. This technique ensures the meat lays flat on the grill and makes flipping easy. place the skewered chicken in a large shallow baking dish.
- Make the citrus marinade: In a mixing bowl, whisk together the fresh orange juice, fresh lime juice, honey, canola oil, ancho chili powder, and chopped garlic until the honey is dissolved and the spices are distributed.
- Marinate the chicken: Pour the marinade mixture over the chicken thighs in the dish. Turn the skewers to ensure the meat is thoroughly coated on all sides. Cover the dish with plastic wrap and refrigerate for 1 to 4 hours.
- Preheat the grill: Preheat a griddle, outdoor grill, or grill pan over high heat. You want the surface very hot to get a good char.
- Grill the chicken: Remove the chicken thighs from the marinade and let the excess liquid drip off. Season the meat generously with salt and freshly ground black pepper on both sides. Place on the grill and cook for 4 to 5 minutes on each side, until the chicken is charred in spots and cooked through.
- Assemble and serve: Remove the chicken from the skewers. To serve, place a piece of chicken inside a butter lettuce leaf and garnish with fresh mint leaves and chopped roasted peanuts for crunch.
Recipe Tips
- Why use two skewers: Using two skewers per piece of meat prevents the chicken from spinning around when you try to flip it. It keeps the thigh flat, maximizing contact with the grill for an even char.
- What is Ancho chili powder: Ancho chili powder is made from dried poblano peppers. It has a deep, smoky flavor with mild to medium heat, which pairs perfectly with the sweetness of the orange juice and honey.
- Chicken thighs vs. breasts: This recipe uses thighs because they remain juicy and tender even under high heat. If you prefer chicken breasts, be careful not to overcook them, as they dry out faster.
- Soaking wooden skewers: Don’t skip soaking the skewers. Dry wood will catch fire on a high-heat grill, potentially burning the chicken or causing the skewers to break before serving.
What To Serve With Bobby Flay Chicken Skewers
These skewers are often served as lettuce wraps, but they pair well with many sides.
- Coconut rice or cilantro lime rice
- Grilled corn on the cob with lime butter
- Black bean and corn salad
- Sliced avocado or guacamole
How To Store Bobby Flay Chicken Skewers Recipe
- Refrigerate: Remove the meat from the skewers and store it in an airtight container in the refrigerator for up to 3 days. The lettuce leaves should be stored separately to stay crisp.
- Freeze: You can freeze the marinated, uncooked chicken (off skewers) for up to 3 months. Cooked chicken can also be frozen in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
Bobby Flay Chicken Skewers Recipe Nutrition Facts
- Calories: 280
- Total Fat: 14g
- Saturated Fat: 3g
- Cholesterol: 95mg
- Sodium: 320mg
- Total Carbohydrates: 12g
- Dietary Fiber: 1g
- Sugar: 9g
- Protein: 26g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Is this recipe spicy?
It has a mild kick. Ancho chili powder is more smoky than spicy. If you want more heat, you can add a pinch of cayenne pepper or red pepper flakes to the marinade.
Can I make these in the oven?
Yes. Preheat your broiler or oven to 425°F (220°C). Place the skewers on a foil-lined baking sheet and roast for about 15-20 minutes, flipping halfway through, until cooked and slightly charred.
Can I reuse the marinade?
No, you should discard the marinade that has touched the raw chicken. If you want a sauce for serving, reserve a small amount of the marinade before pouring it over the raw chicken.
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Bobby Flay Chicken Skewers Recipe
Description
This Bobby Flay Chicken Skewers Recipe features tender chicken thighs marinated in a smoky citrus-ancho glaze, grilled to perfection, and served in crisp lettuce cups.
Ingredients
Instructions
- Soak wooden skewers in water for 30 minutes.
- Double-skewer each chicken thigh half to keep them flat; place in a shallow dish.
- Whisk orange juice, lime juice, honey, oil, ancho chili powder, and garlic in a bowl.
- Pour marinade over chicken, cover, and refrigerate for 1 to 4 hours.
- Preheat grill or griddle pan to high heat.
- Remove chicken from marinade and season both sides with salt and pepper.
- Grill for 4-5 minutes per side until cooked through and charred.
- Remove meat from skewers.
- Serve wrapped in butter lettuce leaves, topped with mint and peanuts.
Notes
- Double Skewering: This is the key technique in this recipe to prevent the meat from curling up or spinning on the grill.
- High Heat: Don’t be afraid of high heat; the sugar in the honey and orange juice needs it to caramelize, but watch closely so it doesn’t burn.
- Serving: These are designed to be eaten as handheld lettuce wraps.
Bobby Flay Chicken Skewers Recipe
