Soy-Free Chicken Espetada
Get ready to elevate your grilling game with this flavorful and allergy-conscious Soy-Free Chicken Espetada! Perfect for a backyard barbecue or a quick weeknight dinner, this recipe features tender, marinated chicken cubes threaded alongside vibrant red and green bell peppers and savory red onion chunks. The zesty marinade—infused with lemon juice, paprika, garlic powder, and olive oil—brings bold yet balanced flavors, while fresh parsley adds a vibrant finishing touch. Assembled on wooden skewers and grilled to perfection, this dish captures smoky, charred notes without relying on soy-based ingredients. Ready in under 40 minutes and designed to serve four, it’s a healthy, colorful, and delicious centerpiece for any meal. Whether paired with a crisp side salad or enjoyed on its own, this soy-free espetada is guaranteed to impress!
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Recipe Information
Ingredients
- 1 pound chicken breasts
- 1 large red bell pepper
- 1 large green bell pepper
- 1 large red onion
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- 2 tablespoons fresh parsley
- 8 pieces wooden skewers
Instructions
Soak the wooden skewers in water for at least 20 minutes to prevent burning during grilling.
Cut the chicken breasts into 1.5-inch cubes.
Chop the red bell pepper, green bell pepper, and into chunks roughly the same size as the chicken pieces.
In a large bowl, prepare the marinade by combining salt, black pepper, paprika, garlic powder, lemon juice, and olive oil. Stir well to blend.
Add the chicken cubes to the marinade, tossing to coat completely. Allow it to marinate for at least 15 minutes, or longer for more intense flavor.
Preheat your grill to medium-high heat.
Assemble the espetada by threading a piece of chicken onto a skewer, followed by a piece of red pepper, a chunk of onion, and a piece of green pepper. Repeat the pattern until the skewer is filled, leaving space on either end. Repeat with the remaining skewers and ingredients.
Lightly oil the grill grates. Place the skewers on the grill and cook for about 12-15 minutes, turning every few minutes to ensure even cooking until the chicken is cooked through and the vegetables are slightly charred.
Remove the skewers from the grill. Garnish with freshly chopped parsley.
Serve the Soy-Free Chicken Espetada hot and enjoy!
Nutrition Facts
Calories |
1290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.7 g | 77% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 373 mg | 124% | |
| Sodium | 2716 mg | 118% | |
| Total Carbohydrate | 37.8 g | 14% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 17.0 g | ||
| Protein | 145.2 g | 290% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 132 mg | 10% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1031 mg | 22% | |
*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.
