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CHICKEN SKEWERS ALA SOUTH AMERICAN
1/2 cup chopped cilantro
1/2 cup chopped flat-leaf parsley
Finely grated zest of 1 lemon
6 garlic cloves, minced
1/2 cup extra-virgin olive oil, plus more for pan frying
1.5 pounds skinless, boneless chicken breasts, cut into bite-size pieces
20 bamboo skewers, soaked in water
In a large mixing bowl, combine the cilantro, parsley, lemon zest, garlic and oil, whisk together, add chicken, toss to coat, cover and marinate in the refrigerator for 1 hour.
Place a grill pan over medium heat and brush it with a little oil to prevent the meat from sticking. Thread the chicken pieces onto the skewers, grill for 4 minutes on each side. Serve with a hot sauce or ají verde. Makes 20 skewers or 10 servings.
AJÍ VERDE
2 garlic cloves
1 serrano chili
Juice of 1 lime
1/2 cup cilantro leaves
1/2 cup flat-leaf parsley leaves
1/4 cup fresh oregano leaves
1/2 cup extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
In the bowl of a food processor, combine the garlic, serrano chili and lime juice, Pulse until combined,add the cilantro, parsley and oregano, and pulse again to form a green paste. Scrape the mixture into a bowl, stir in the oil, and season with the salt and pepper. Use as an all-purpose condiment.
Makes 2 cups
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