Adobo Chicken Skewers with Lime & Jalapeño Pickled Onions

These grilled chicken skewers are marinated in a rich, smoky adobo sauce made with dried chillies — California chillies if you can find them, or Pasilla, Guajillo or Ancho as alternatives. Each one brings its own character: California chillies are mild and fruity, Guajillo adds a little more warmth, and Ancho brings a deep, chocolatey smokiness. Topped with sharp, zingy lime and jalapeño pickled onions, these skewers are a brilliant summer grill dish — full of colour, fragrance and flavour.

Ingredients

For the adobo marinade

• 4 dried California chillies (or Pasilla, Guajillo or Ancho — see intro)
• 400ml boiling water (for soaking the chillies)
• 4 garlic cloves, peeled
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• 2 tbsp white wine vinegar
• 1 tbsp rapeseed oil
• 1 tsp fine salt
• ½ tsp freshly ground black pepper

For the jalapeño pickled onions

• 1 large red onion, thinly sliced
• 2 fresh jalapeños, thinly sliced into rounds
• Juice of 2 limes (approx. 60ml)
• 2 tbsp white wine vinegar
• 1 tsp caster sugar
• ½ tsp fine salt

For the skewers

• 800g boneless, skinless chicken thighs, cut into 4cm chunks
• Rapeseed oil, for the grill grates
• Wooden skewers, soaked in water for at least 30 minutes, or metal skewers

To serve

• Fresh coriander, roughly chopped
• Lime wedges
• Warm flatbreads or soft flour tortillas

Method

1. Make the pickled onions first — they improve with time. Combine the sliced red onion, jalapeño rounds, lime juice, white wine vinegar, caster sugar and salt in a bowl. Stir well, then cover and refrigerate for at least 1 hour (or up to 24 hours). The onions will turn a vivid pink and soften beautifully.
2. Prepare the adobo marinade. Remove the stems and seeds from the dried chillies, then tear them roughly and place in a heatproof bowl. Cover with 400ml boiling water and leave to soak for 20–30 minutes until softened.
3. Drain the chillies, reserving about 4 tablespoons of the soaking liquid. Transfer the chillies to a blender along with the garlic, smoked paprika, cumin, oregano, white wine vinegar, rapeseed oil, salt, pepper and the reserved soaking liquid. Blend until smooth. Taste and adjust seasoning.
4. Marinate the chicken. Place the chicken thigh chunks in a bowl or zip-lock bag and pour over the adobo marinade. Toss to coat thoroughly. Cover and refrigerate for at least 2 hours, or overnight for best results.
5. When ready to cook, remove the chicken from the fridge 20 minutes before grilling. Thread the marinated chicken onto skewers, dividing evenly.
6. Prepare your gas grill. Preheat to medium-high heat (around 200–220°C). Brush the grates with a little rapeseed oil to prevent sticking.
7. Place the skewers on the grill. Cook for 5–6 minutes per side, turning once, until nicely charred in places and cooked through. Check the thickest piece reaches 75°C at its core using an instant-read thermometer. Total cook time is typically 12–15 minutes.
8. Remove from the grill and rest for 3–4 minutes before serving.
9. To serve, pile the skewers onto warm flatbreads or tortillas, top generously with the lime and jalapeño pickled onions, scatter over fresh coriander, and add lime wedges on the side.

Originally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.