Jalapeños Popper Chicken Skewers

Jalapeños poppers, but made for bbq season!

1 hour prep

20 minutes cook

Serves 4

Spencer Lengsfield
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Ingredients

    Chicken marinade:
  • 500gboneless, skinless thighs
  • 3 tbspolive oil
  • 2 tspgarlic powder
  • 2 tspsmoked paprika
  • 1 tspchilli powder
  • 2 tspsalt
  • 2 tsppepper
  • 1lemon, juiced
  • 1 tbsphoney
    • Jalapeños oil:
  • 5jalapeños, charred and skins removed
  • 2 tbspolive oil
  • 30gbutter
  • 2spring onion, finely chopped
  • 2garlic cloves, minced
  • 1 tspchilli powder
  • 1 tbsphoney
  • salt, to taste
    • To serve:
  • cream cheese

Sweet and spicy chicken skewers, charred to perfection. Served on a bed of cream cheese and dressed with a delicious charred jalapeños butter, that's smokey, rich and just a bit fiery.

Method

  • Start by getting the chicken marinating. Into a large mixing bowl, add your sliced chicken thigh pieces, with all the seasonings, oils and honey. Mix very well until all the chicken is well coated, then cover with clingfilm and allow to marinate for at least 1 hour.
  • For the jalapeños butter, start by charring the jalapeños, either over open flame or under the grill, until well charred and very soft. Allow to cool slightly before peeling off the charred skin. Dice the jalapeño, and add to a pan on medium heat with the olive oil and butter. Add in the minced garlic, along with the rest of the seasonings and spices. Allow to bubble for a few minutes before removing from the heat and saving for later.
  • Once marinated and ready put the chicken onto a few skewers, before searing on a medium-high heat with a little bit of oil for 5 minutes, until charred. Flip and cook again on the other side for another 6-7 minutes until perfectly charred and cooked all the way through.
  • Spread half a platter with some cream cheese, before placing on our charred chicken skewers. Spoon over the jalapeños oil all over and get stuck in!

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    Spencer Lengsfield

    Spencer Lengsfield

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    Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.

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