Cayenne chicken skewers with black bean salsa

Cayenne chicken skewers with black bean salsa

This recipe is quick, simple, full of flavour and packed with all the good stuff to refuel after a big day,” says Hayden Quinn, who used chicken thigh pieces in this simple recipe.


  • 1 tsp cayenne pepper
  • 2 tsp smoked paprika (pimenton)
  • 1 tsp ground cumin
  • 2 garlic cloves, crushed
  • 2 tbs olive oil
  • 1kg chicken thighs, cut into 3cm pieces
  • 2 limes, halved
  • 1 cup (280g) thick Greek-style yoghurt
  • 2 tbs Sriracha


  • 400g can black beans, rinsed, drained
  • 1 1/2 cups very finely shredded kale
  • 1 bunch coriander leaves, chopped
  • 1 jalapeno, thinly sliced
  • 1 red onion, finely chopped
  • 1/4 cup (60ml) extra virgin olive oil


  1. Combine cayenne, paprika, cumin, garlic and oil in a bowl. Add chicken and turn to coat. Thread chicken onto 8 skewers and chill for at least 1 hour to marinate.

  2. Heat a barbecue or chargrill pan over high heat. Cook the skewers, turning, for 4 minutes, then add limes cut-side down. Cook for a further 4 minutes or until limes are charred and chicken is charred and cooked through. Set aside to rest, loosely covered with foil, for 5 minutes.

  3. For the salsa, combine all ingredients in a bowl, season and drizzle over the juice of 1 charred lime. Serve chicken with salsa, yoghurt swirled with hot sauce and extra charred lime.
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