Chipotle Chicken Skewers with Orange Jicama Salad

Votes: 5

Time: 55 min.
Complexity: easily
Servings: 4

This marinade of chipotle peppers in adobo sauce, lime juice, honey, and spices works great not only with chicken but also with shrimp. So use what you have on hand. Marinate shrimp or chicken breast for half an hour, then grill and serve with a juicy, refreshing jicama and orange salad. Be sure to soak the wooden skewers in water first to prevent them from burning on the grill.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1/4 tsp ground cumin
A pinch of ground coriander
2 tsp. chipotle peppers in adobo sauce
Juice of 1 lime (about 2 tbsp)
2 teaspoons of honey
1 clove garlic, minced
2 tablespoons of vegetable oil
450 g skinless and boneless chicken breasts, cut into long pieces or 450 g large shrimp, peeled, deveined, with tails (about 12 pcs.)
1 small jicama, cut into 1/4-inch-thick strips (about 2 cups)
3 oranges
5 sprigs fresh cilantro, leaves picked (about 1/4 cup)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken breasts, shrimps, jicama, Oranges, cilantro, lime, chipotle peppers in adobo sauce, coriander, cumin, honey

Cooking the dish according to the recipe:

In a bowl, combine cumin, coriander, chipotle pepper, lime juice, honey, garlic, 1 teaspoon salt, and vegetable oil and whisk well. Pour over the chicken or shrimp, toss well to coat, and marinate for 30 minutes. Soak wooden skewers in water.
Preheat grill to medium-high heat.

Place the jicama in a medium bowl. Peel the oranges, remove the membranes, and slice them into the bowl with the jicama. Tear the cilantro leaves and add them to the bowl. Season with salt to taste and toss to combine.
Remove the chicken or shrimp from the marinade and thread onto soaked skewers, 2 chicken pieces or 3 shrimp per skewer. Grill for 3-4 minutes per side. Serve the jicama salad on a plate and top with the skewers.

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