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Cuban Chicken Skewers Recipe

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This recipe for Cuban Chicken Skewers, by , is from Our Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Monday, January 21, 2008


1/2 cup orange juice
3 Tbsp fresh lemon juice
1 tsp olive oil
2 large garlic clove(s), minced
1 tsp ground cumin
1/2 tsp paprika
1/2 tsp table salt
1/2 tsp dried oregano
2 pound uncooked boneless, skinless chicken breast, cut into 32 chunks
12 small jalapeno pepper(s), halved lengthwise, seeded (do not touch seeds with bare hands)
2 sprays olive oil cooking spray

Combine orange and lemon juices, oil, garlic, cumin, paprika, salt and oregano in a resealable plastic food storage bag. Add chicken and peppers; seal bag and turn to coat. Place bag on a plate on the bottom shelf in refrigerator and marinate for 2 to 8 hours.

Preheat grill or grill pan. Thread chicken and pepper halves onto 8 metal or wooden skewers, using 4 pieces of chicken and 3 pieces of pepper per skewer; coat with cooking spray. (Note: If you're using wooden skewers, soak them in water 30 minutes before use to prevent charring.)

Grill skewers, turning often, until chicken is no longer pink in the center, about 6 to 8 minutes; serve immediately. Yields 1 skewer per serving.

Personal Notes:
Personal Notes:
POINTSŪ Value: 3
Servings: 8
Preparation Time: 20 min
Cooking Time: 8 min
Level of Difficulty: Easy




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