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Peri Peri Chicken Skewers


  • 1 Food processor A blender or molcajete will also work
  • 4 Skewers


  • 7 oz tomato paste
  • 6 Fresno peppers Stemed and halved, seeds in.Other chilis will also work, but will result in varied heat/ coloring.
  • 5 shallots Roughly chopped. Red onion will also work
  • 1 bulb Fresh garlic peeled
  • 1 bunch Cilantro stems
  • 1 tsp fresh thyme leaves
  • the juice of a large lemon
  • 1.5 Tbsp smoked paprika Use smoked paprika, not regular.
  • 1 Tbsp red wine vinegar
  • 1/2 tsp ground corriander
  • Salt and pepper to taste
  • 2-3 Tbsp extra virgin olive oil As needed to get sauce to the right consistency and color
  • 2.5 lbs Boneless skinless chicken thighs Cut into 1.5 inch pieces


  • Add tomato paste, chilies, shallots, garlic, cilantro stems, fresh thyme, lemon juice, smoked paprika, red wine vinegar, ground coriander, salt, and pepper to the bowl of a food processor. Process until ingredients are the consistency of a rough paste.
  • Scrape down the sides of the bowl. Start food processor back up and stream in olive oil until desired consistency and color are reached.
  • Pour over chicken in a large plastic ziplock bag or tupperware. Mix thoroughly until chicken is fully coated. Marinate for 1 hour up to overnight.
  • Place chicken on skewers. Cook over grill or grill pan until chicken is fully cooked through and an internal temperature of 165 degrees is achieved. Alternatively these can be cooked in a 375 degree oven until fully cooked through - about 15-20 minutes.
  • Serve immediately with favorite sides. You're in for a treat!