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Tangy Chicken


Grilled chicken kebabs with romesco sauce

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Rate this recipe 4.5/5 (6 Votes)
Tangy Chicken 1 Picture


  • 2 lbs boned, skineed chicken breasts, cut into 1-1/2 inch cubes
  • 1/2 c chopped fresh cilantro
  • 1/2 c extra-virgin olive oil, divided
  • 2 T fresh lime juice
  • 2 t plus 1T minced garlic
  • 1 t coarse kosher salt
  • 1 t smoked Spanish paprika
  • 1/2 t freshly ground black pepper
  • 3/4 c peeled roasted red peppers (canned or fresh)
  • 1/4 c whole almonds or hazelnuts, toasted
  • 1 slice crusty bread, toasted and cut into cubes
  • 1 T sherry vinegar
  • 2 bunches green onion


Cooking time 40mins


Step 1

1. In a large bowl or resealable plastic bag, combine chicken, cilantro, 3T olive oil, lime juice, 2t garlic, salt, paprika, and pepper. Toss to coast, then marinate, chilled, 25 minutes
2. Meanwhile, put roasted peppers, nuts, bread, vinegar, remaining 1T garlic, and 1/4 cup olive oil in food processor and whirl until pureed; sauce will be thick.
3. Sweker chicken and grill


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