1-½ lb. boneless skinless chicken breasts, cut into 1” pieces
Lemon wedges for serving
Preheat broiler to high. Place Aloha™Peppers and onions face down on a foil-lined baking sheet. Broil, turning occasionally, until charred on all sides. Place broiled Aloha™ Peppers in a bowl and cover with plastic wrap. Set aside to cool.
Remove the skins and stems from peppers and add with onion to a food processor or blender. Add the garlic, ¼ cup lemon juice, ¼ cup vinegar, 2 chopped Yowzers™ red chili peppers, oregano, smoked paprika, sugar, salt, and pepper and puree until smooth.
Transfer sauce to medium saucepan and simmer for 20-30 minutes.
Allow sauce to cool before adding back to the food processor. Add in remaining lemon juice and vinegar. Slowly stream in the extra virgin olive oil as the processor is running.
Skewer the chicken pieces and brush on marinade, ensuring to coat each side. Allow to marinate in the refrigerator for 3 hours or overnight. Store any remaining marinade in an airtight container in the fridge to use as a dipping sauce.
Heat grill to medium high and brush grill grates with oil. Cook skewers, turning occasionally, until well browned and the center of the chicken registers 160-165º F on an instant read thermometer, about 3-4 minutes per side. Transfer the skewers to a platter, garnish with thinly sliced Yowzers™ red chili peppers, and serve with lemon wedges and extra dipping sauce.
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