Chicken Espetada
Bring the vibrant flavors of the Mediterranean to your table with this Chicken Espetada recipe, a classic Portuguese-inspired dish featuring tender chunks of marinated chicken grilled to perfection on skewers. Infused with a zesty marinade of olive oil, fresh lemon juice, garlic, paprika, and oregano, the chicken is layered with colorful bell peppers and onions for a burst of flavor and color. Perfect for summer grilling, this quick and easy recipe is ready in just over an hour, making it ideal for weeknight dinners or backyard barbecues. Serve these juicy chicken skewers with a crisp salad, fluffy rice, or golden roasted potatoes for a wholesome, crowd-pleasing meal. Whether you're hosting a gathering or craving something special, Chicken Espetada delivers a smoky, citrusy, and savory experience that will transport your taste buds straight to the Mediterranean. Perfect for fans of grilled chicken recipes and Mediterranean cuisine!
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Recipe Information
Ingredients
- 500 grams chicken breast
- 3 tablespoons olive oil
- 4 tablespoons lemon juice
- 4 cloves garlic cloves
- 2 teaspoons paprika
- 2 teaspoons dried oregano
- 1 teaspoon coarse salt
- 1 teaspoon black pepper
- 4 leaves bay leaves
- 2 bell peppers
- 1 onion
- 4 metal or wooden skewers
Instructions
1. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during grilling.
2. Cut the chicken breast into large bite-sized cubes, approximately 2 inches each.
3. In a large mixing bowl, combine olive oil, lemon juice, minced garlic, paprika, dried oregano, salt, and black pepper. Stir to create a marinade.
4. Add the chicken pieces and bay leaves to the marinade. Toss to coat the chicken thoroughly.
5. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes, or overnight for best results.
6. While the chicken is marinating, cut the bell peppers and onion into large chunks, similar in size to the chicken pieces.
7. Preheat your grill or grill pan to medium-high heat.
8. Remove the chicken from the marinade, discarding the bay leaves, and thread onto the skewers, alternating with chunks of bell pepper and onion.
9. Place the skewers on the preheated grill. Cook for approximately 12-15 minutes, turning occasionally, until the chicken is nicely charred and cooked through with an internal temperature of 75°C (165°F).
10. Remove the skewers from the grill and let rest for a few minutes before serving.
11. Serve the chicken espetada with your choice of sides like a green salad, rice, or roasted potatoes.
Nutrition Facts
Calories |
336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.0 g | 19% | |
| Saturated Fat | 2.7 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 581 mg | 25% | |
| Total Carbohydrate | 9.0 g | 3% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 3.7 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 53 mg | 4% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 540 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
