Achiote Chicken Skewers with Guava Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 1/2 cups fresh lime juice (12 limes) |
3 garlic cloves, minced |
2 teaspoons achiote paste |
1 teaspoon dried oregano leaves |
1 teaspoon ground cumin |
1 1/2 pounds skinless boneless chicken thigh meat, cut into 1-inch pieces |
2 jalapeño chilies |
1 20-ounce jar guava shells in syrup,* strained, 5 tablespoons syrup reserved, shells pureed |
1 tablespoon chopped fresh cilantro |
Directions:
1. Blend 1 cup lime juice, garlic, achiote paste, oregano, and cumin in processor until smooth. Season marinade to taste with salt and pepper. Place marinade in medium bowl. Add chicken; stir to coat. Cover and refrigerate chicken overnight.
2. Preheat oven to 400°F. Place chilies on small baking sheet. Roast until soft, about 20 minutes. Stem and seed chilies. Transfer chilies to processor. Add pureed guava, reserved guava syrup, cilantro, and remaining 1/2 cup lime juice. Process until smooth. Season sauce to taste with salt and pepper. Transfer to medium bowl. (Sauce can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
3. Prepare barbecue (medium-high heat). Remove chicken from marinade. Divide chicken among 8 eight-inch metal skewers. Grill until chicken is cooked, turning once, about 7 minutes. Serve, passing guava sauce separately.
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