Alambre de Pollo-Red Chile Marinated Chicken Skewers with Bacon, Red Onion, and Anaheim Peppers. I can’t say that our family grilled outdoors all of the time, but when we did, it was always a special time. Whether it was for a family dinner, Mother’s Day or family visiting from Mexico, there were a few staple dishes that we loved. One of our favorites, were alambres or meat skewers. Most often we only prepared beef alambre, but for today’s recipe, I switched it out and used chicken. Here is another great use for the recado rojo, chile marinade I have on the blog. Prepare it once and you can use it in several recipes, including beef, pork and shrimp. And with grilled alambre, we always had a side of Mexican rice and frijoles a la charra. You can find those two recipe on site, along with many tasty salsa recipes to make it a complete meal. #grillingout #alambredepollo
Yields 10 skewers-alambres
3 large boneless chicken breast
1 cup Recado Rojo, Chile Marinade(see link below)
4 Anaheim peppers, or 2 green bell peppers, sliced into 1 inch pieces
1 large red onion, cut into 1 inch pieces
1 pound center cut bacon, cut into 1 inch pieces
Salt and pepper
10-ten inch metal skewers
1. I like to butterfly the chicken breast, for a thinner cut, then slice them into 1 inch pieces. Transfer to a glass bowl, lightly season with salt and pepper, add chile sauce. Stir well to combine, cover and marinate in refrigerator for 3 hours.
2. When chicken is done marinating, line a large baking sheet with easy release foil paper, set aside. I like to skewer in this sequence: Pepper, onion,bacon, the chicken. Transfer to lined baking sheet as you finish each skewer.
3. When you are all done there should be about 5 to 6 pieces of chicken on each skewer. Yields 10 skewers. Preheat outdoor grill on high for 7-10 minutes. When ready, brush grates with oil and place alambres on grill. Cook for 15 to 20 minutes, turning every few minutes and rotating as needed. Serve with your favorite salsa and lime wedges. Great for tacos or over rice.
For Oven Method: Move the top rack of the oven so it is about 10 inches from the broiler. Preheat broiler on high for 10 minutes. Drizzle a little olive oil onto chicken skewers. Broil for 8 minutes, turn over and broil for another 8 minutes. Remove from oven and let rest for a few minutes.
Recado Rojo-Chile Marinade. Click onto picture to see full recipe on site.
Tips~ If you are in a hurry and cannot prepare a recado for marinating, here is a quick recado recipe: 1/4 cup chile ancho powder, 1 tablespoon garlic powder, 1 1/2 teaspons kosher salt, 1 teaspoon pepper, 1/2 teaspoon Mexican oregano, pinch of cinnamon, pinch of clove, pinch of cayenne pepper, 2 tablespoons apple cider vinegar and 3/4 cup hot water. Mix all together and let sit for 10 minutes. Taste for salt.
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