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Cayenne chicken skewers with black bean salsa

Name: Cayenne chicken skewers with black bean salsa
Prep time: 70 min
Cook time: 8 min
Total time: 78 min
Yield: 4
Ingredients: 1 tsp cayenne pepper; 2 tsp smoked paprika (pimenton); 1 tsp ground cumin; 2 garlic cloves, crushed; 2 tbs olive oil; 1kg chicken thighs, cut into 3cm pieces; 2 limes, halved; 1 cup (280g) thick Greek-style yoghurt; 2 tbs Sriracha; 400g can black beans, rinsed, drained; 1 1/2 cups very finely shredded kale; 1 bunch coriander leaves, chopped; 1 jalapeno, thinly sliced; 1 red onion, finely chopped; 1/4 cup (60ml) extra virgin olive oil

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by Hayden Quinn

May 16, 2000

"This recipe is quick, simple, full of flavour and packed with all the good stuff to refuel after a big day," says Hayden Quinn, who used chicken thigh pieces in this simple recipe.

1 tsp cayenne pepper
2 tsp smoked paprika (pimenton)
1 tsp ground cumin
2 garlic cloves, crushed
2 tbs olive oil
1kg chicken thighs, cut into 3cm pieces
2 limes, halved
1 cup (280g) thick Greek-style yoghurt
2 tbs Sriracha

Black bean salsa

400g can black beans, rinsed, drained
1 1/2 cups very finely shredded kale
1 bunch coriander leaves, chopped
1 jalapeno, thinly sliced
1 red onion, finely chopped
1/4 cup (60ml) extra virgin olive oil

Method

1.

Combine cayenne, paprika, cumin, garlic and oil in a bowl. Add chicken and turn to coat. Thread chicken onto 8 skewers and chill for at least 1 hour to marinate.
2.

Heat a barbecue or chargrill pan over high heat. Cook the skewers, turning, for 4 minutes, then add limes cut-side down. Cook for a further 4 minutes or until limes are charred and chicken is charred and cooked through. Set aside to rest, loosely covered with foil, for 5 minutes.
3.

For the salsa, combine all ingredients in a bowl, season and drizzle over the juice of 1 charred lime. Serve chicken with salsa, yoghurt swirled with hot sauce and extra charred lime.