June is traditionally the month in Colorado when the weather is absolutely perfect – not too hot, not too cold. Things have been different this year (and why wouldn’t this year continue to be weird), because it has been SO hot. Like late July hot. Anyway, the point of all of this rambling about the heat is that it’s way too hot to cook inside, so grilling is happening on a much more frequent basis. And I’m not mad about it because our dinners around here have been pretty amazing lately.
These chipotle pepper chicken skewers are honestly some of the best little morsels I have ever had the pleasure of devouring. The smoky, spicy, super flavorful marinade makes the chicken taste so indescribably delicious. In fact, I’m actually having a hard time conveying just how yummy these are. You need to try them to believe it, seriously.
2 lb. chicken breasts or thighs, cut into bite-sized pieces
1 green bell pepper, cut into bite-sized pieces
1 yellow onion, cut into bite-sized pieces
¼ olive oil
4 chipotle peppers in adobo sauce, plus 1 Tbsp. adobo sauce
4 garlic cloves, minced
1 large shallot
1 Tbsp. cumin
2 tsp. chili powder
2 tsp. oregano
2 Tbsp. cilantro
Juice from one lime
2 tsp. salt
Place all marinade ingredients into a food processor and process until a paste is formed. Combine the chicken pieces and marinade in a glass container and marinade overnight or for at least 4 hours.
Thread the chicken, bell pepper, and onion pieces onto skewers and preheat the grill to medium high heat.
Grill the skewers for 6-8 minutes on each side, or until cooked through and browned. Serve with extra lime and cilantro.