Estimated Nutrition (whole recipe, rough)
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Canola | 1 tbsp (14g) | 124 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Beer | 1/4 cup (60ml) for cooking | 43 |
| Lime | juice of 1 lime (44ml) | 11 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound boneless skinless chicken breast halves
- 2 tablespoons fresh lime juice
- 2 cloves garlic, minced
- 1 tsp. ground cumin
- 1 tbsp. ground red chili pepper
- 1 tsp. crushed oregano or thyme
- ½ tsp. garlic powder
- ½ tsp. salt
- 2 tbsp. canola (or other) oil
- 1 jalapeno chile, seeded and minced (wear gloves)
- ½ - ¾ cup beer
Directions
Cut chicken crosswise into ⅜-inch-wide strips; place in shallow glass dish.
Combine all ingredients and stir until dry ingredients are incorporated.
Pour mixture over chicken; toss to coat well. Cover; marinate in refrigerator at least 30 minutes or up to 2 hours, stirring mixture occasionally.
Soak 8 (10- to 12-inch) skewers 20 minutes in cold water to prevent them from burning; drain. Prepare grill for direct cooking.
Drain chicken; reserve marinade. Weave 3 to 4 chicken strips accordion-style onto each skewer. Brush chicken with reserved marinade. Discard remaining marinade.
Place skewers on grid. Grill skewers on uncovered grill over medium-hot coals 6 to 8 minutes or until chicken is no longer pink, turning halfway through grilling time.
Category:Chicken Recipes
Category:Superbowl Recipes
Category:Appetizer Recipes