Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 red onion, cut into chunks
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 green bell pepper, cut into chunks
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 2 cloves garlic, minced
- 1 tsp dried oregano
- Salt and pepper to taste
- 8-10 skewers
Roasted Red Pepper Sauce:
- 2 red bell peppers, roasted and peeled
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 2 tbsp red wine vinegar
- Salt and pepper to taste
Special equipment needed:
- Grill
- Blender or food processor
Step-by-step instructions:
1. Preheat grill to medium-high heat.
2. Cut chicken breasts into 1-inch cubes and place in a large bowl.
3. Add onion, red bell pepper, yellow bell pepper, and green bell pepper to the bowl with the chicken.
4. In a small bowl, whisk together olive oil, red wine vinegar, garlic, oregano, salt, and pepper.
5. Pour the marinade over the chicken and vegetables and toss to coat.
6. Thread the chicken and vegetables onto skewers, alternating between chicken and vegetables.
7. Grill the skewers for 10-12 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender and slightly charred.
8. While the skewers are grilling, make the roasted red pepper sauce. In a blender or food processor, combine roasted red peppers, olive oil, garlic, parsley, cilantro, red wine vinegar, salt, and pepper. Blend until smooth.
9. Serve the grilled chicken espetada with the roasted red pepper sauce on the side.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes
Temperature:
Grill temperature: medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 10g
Protein: 32g
Substitutions for ingredients:
- Chicken can be substituted with beef or pork.
- Red wine vinegar can be substituted with white wine vinegar or apple cider vinegar.
- Fresh herbs can be substituted with dried herbs.
Variations:
- Add cherry tomatoes or mushrooms to the skewers.
- Use different vegetables such as zucchini, eggplant, or cherry tomatoes.
- Add a sprinkle of feta cheese on top of the skewers before serving.
Tips and tricks:
- Soak wooden skewers in water for at least 30 minutes before using to prevent them from burning on the grill.
- Don't overcrowd the skewers, leave some space between the chicken and vegetables to ensure even cooking.
- Make sure the grill is preheated before adding the skewers to ensure they cook evenly.
Storage instructions:
Leftover chicken espetada can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the chicken espetada on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the skewers on a platter and drizzle the roasted red pepper sauce over the top. Garnish with fresh parsley or cilantro.
Garnishes:
Fresh parsley or cilantro
Pairings:
- Serve with a side salad or grilled vegetables.
- Pair with a glass of red wine such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
- Grilled vegetables such as zucchini, eggplant, or mushrooms.
- Greek salad with feta cheese and olives.
- Roasted potatoes or sweet potatoes.
Troubleshooting advice:
- If the chicken is not cooked through, continue grilling for a few more minutes until fully cooked.
- If the vegetables are burning, move them to a cooler part of the grill or reduce the heat.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Use separate cutting boards and utensils for raw chicken and vegetables to prevent cross-contamination.
Food history:
Espetada is a traditional Portuguese dish that is typically made with beef or pork. It is often served on skewers and grilled over an open flame.
Flavor profiles:
The grilled chicken espetada has a smoky and slightly charred flavor from the grill, while the roasted red pepper sauce adds a sweet and tangy flavor with a hint of garlic and herbs.
Serving suggestions:
Serve the grilled chicken espetada with a side salad or grilled vegetables for a complete meal.
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Region: Portuguese