Description
Easy, healthy grilled chicken with Brazilian flavors of cumin, pepper and oregano.
Ingredients
- 1 pound Chicken, Skinless, Boneless
- ¼ cups Coconut Milk Or Non-fat Milk
- 1 dash Hot Sauce
- ½ whole Sweet Bell Pepper, Cut Into Big Chunks
- ½ whole Purple Onion, Cut Into Chunks
- 1 teaspoon Cumin, Ground
- 1 teaspoon Oregano Leaves
- ½ teaspoons White Pepper, Ground
- ¼ teaspoons Cayenne Pepper Ground
- 1 Tablespoon Olive Oil Or As Needed To Brush Onto Skewers
- 1 pound Chicken, Skinless, Boneless
- ¼ cups Coconut Milk Or Non-fat Milk
- 1 dash Hot Sauce
- ½ whole Sweet Bell Pepper, Cut Into Big Chunks
- ½ whole Purple Onion, Cut Into Chunks
- 1 teaspoon Cumin, Ground
- 1 teaspoon Oregano Leaves
- ½ teaspoons White Pepper, Ground
- ¼ teaspoons Cayenne Pepper Ground
- 1 Tablespoon Olive Oil Or As Needed To Brush Onto Skewers
Preparation
In a ziplock bag or shallow bowl, add chicken, coconut milk and hot sauce. Mix well and place in the refrigerator to marinate for 4 hours up to overnight.
Remove chicken from the refrigerator. Discard the liquid and cut chicken into chunks. Thread chicken, peppers and onions onto metal skewers or wooden skewers that have been soaked in water for 30 minutes, rotating between vegetables and chicken.
Preheat your grill to medium heat. In a small bowl, mix together cumin, oregano leaves, white pepper and ground pepper. Brush chicken and vegetables with olive oil and sprinkle with seasoning mix.
Place skewers on grill over medium heat, rotating every 3 minutes until chicken is cooked all the way through, about 10 minutes.
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