Brochetas de Pollo

Grilled chicken with juicy meat infused with smoky paprika. The vegetables are seared and still crisp, with the scent of pimentón filling the kitchen as soon as the meat hits the hot griddle.

• Prep time: 20 min
• Cook time: 12 min
• Difficulty: Easy
• Calories: 382
• Protein: 35 g
• Carbs: 9 g
• Fat: 19 g

Ingredients

• 600 g Chicken cutlet ( in 3cm cubes )
• 1 piece Red bell pepper ( in squares )
• 1 piece Green bell pepper ( in squares )
• 1 piece Red onion ( in wedges )
• 2 piece Garlic ( finely minced )
• 4 tbsp Extra virgin olive oil
• 2 tbsp Lime juice
• 1 tbsp Smoked paprika
• 1 tsp Oregano
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 tbsp Jerez Brandy

Instructions

1. Base preparation

   Cut the chicken breast into regular 3 cm cubes. Cut the red pepper, green pepper, and red onion into identical squares to ensure even cooking.

2. Short marinade

   In a dish, mix the extra virgin olive oil, lime juice, sherry vinegar, minced garlic, smoked paprika, and oregano. Coat the chicken well. The meat should be a deep, shiny red.

3. Skewer assembly

   Thread onto skewers, alternating chicken, pepper, and onion. Do not pack the pieces too tightly: air must circulate so the meat grills instead of boiling.

4. High-heat cooking

   Heat a pan or grill until smoking. Place the skewers. Let sear for 3 minutes per side without touching. The crust should be well browned, almost black on the edges.

Chef's tips

• If using wooden skewers, soak them in water for 30 minutes to prevent them from burning on the grill.
• Take the chicken out of the fridge 15 minutes before cooking to avoid a thermal shock that would toughen the meat.

Storage

Store cooked skewers in an airtight container in the fridge for up to 48 hours. Reheat gently in a pan to avoid drying out the chicken.