Grilled Chipotle Pork and Chicken Satay
Fire up your grill for a smoky and flavorful twist with this Grilled Chipotle Pork and Chicken Satay recipe! Perfectly tender cubes of marinated boneless chicken thighs and pork loin are infused with the bold heat of chipotle peppers in adobo sauce, balanced by the sweetness of honey and the zing of lime juice. A medley of spices like cumin and smoked paprika elevate the dish, while a quick sear on the grill locks in the juicy flavor. Threaded onto skewers for easy handling, these savory bites are basted with a reserved marinade for extra depth. Garnished with fresh cilantro, this protein-packed dish is perfect for summer barbecues or casual weeknight dinners. Serve with a side of rice or crisp salad and let the perfectly grilled skewers steal the show!
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs
- 500 grams Boneless pork loin
- 3 pieces Chipotle peppers in adobo sauce
- 3 pieces Garlic cloves, minced
- 2 tablespoons Honey
- 4 tablespoons Soy sauce
- 2 tablespoons Lime juice
- 3 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped
- 20 pieces Wooden skewers
Instructions
Soak the wooden skewers in water for at least 30 minutes to prevent them from burning during grilling.
Cut the chicken thighs and pork loin into bite-sized cubes, approximately 1 to 1 1/2 inches in size.
In a blender or food processor, combine the chipotle peppers, minced garlic, honey, soy sauce, lime juice, olive oil, ground cumin, smoked paprika, salt, and black pepper. Blend until smooth to form the marinade.
Reserve 1/4 cup of the marinade for basting while grilling. Pour the remaining marinade over the cubed chicken and pork in a large bowl or resealable bag. Mix well to ensure all pieces are coated. Cover and refrigerate for at least 2 hours, or overnight for enhanced flavor.
Preheat the grill to medium-high heat and lightly oil the grates.
Thread the marinated chicken and pork onto the soaked skewers, alternating between the two proteins for variety.
Place the skewers on the preheated grill and cook for 10-15 minutes, turning occasionally and basting with the reserved marinade. Ensure the meat is cooked through with no pink in the center (internal temperature of at least 165°F/74°C for chicken and 145°F/63°C for pork).
Remove the skewers from the grill and garnish with freshly chopped cilantro before serving.
Serve hot with your favorite dipping sauce or side dishes such as rice, salad, or grilled vegetables.
Nutrition Facts
Calories |
2673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.7 g | 211% | |
| Saturated Fat | 45.3 g | 226% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 828 mg | 276% | |
| Sodium | 5705 mg | 248% | |
| Total Carbohydrate | 55.9 g | 20% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 37.7 g | ||
| Protein | 244.3 g | 489% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 255 mg | 20% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 3742 mg | 80% | |
*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.
