Chicken Pintxos: A Spanish Tradition
Chicken Pintxos – meet your new favorite bite!
When it comes to Spanish cuisine, pintxos (or pinchos) are small snacks that capture Spain's essence. Originating from the Basque region, these skewered bites of deliciousness are known for bold flavors and simple presentation. Today, we’re excited to share our mouthwatering Chicken Pintxo recipe that’s sure to be a hit at your next tapas party.
Marinade Magic
The secret to these delicious chicken pintxos lies in the marinade. Consisting of a blend of spices, herbs, and a touch of citrus, this marinade infuses the chicken with layers of flavor, ensuring every bite is incredible. Here’s how you can create this marinade at home.
Ingredients:
- 1 lb chicken thighs, boneless and skinless, cut into one inch strips
- 1/4 cup olive oil, preferably Spanish
- 4 cloves garlic, minced
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1/2 tsp cayenne pepper (adjust to your spice preference)
- 1 tsp dried oregano
- 1 tsp dried thyme
- Juice and zest of 1 lemon
- 2 tbsp sherry vinegar or red wine vinegar
- 1 tbsp honey
- Kosher salt and black pepper to taste
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
Instructions:
Prepare the Marinade: Start by whisking together the olive oil, minced garlic, smoked paprika, ground cumin, ground coriander, turmeric, cayenne pepper, dried oregano, dried thyme, lemon juice and zest, sherry vinegar, honey, salt, and pepper in a large bowl.
Marinate the Chicken: Add your chicken pieces to the bowl, ensuring each piece is thoroughly coated in the marinade. Cover with plastic wrap or place the mixture in a resealable plastic bag. For the best results, let it marinate in the fridge for at least 2 hours, but overnight is even better.
Grill the Chicken: Preheat your grill to medium-high heat. Thread the marinated chicken onto skewers. Grill for about 10-12 minutes, turning occasionally to achieve an even char and cook through.
Finish with Fresh Herbs: Once the chicken is perfectly grilled, let it rest for a few minutes, covered. Just before serving, sprinkle the skewers with fresh chopped parsley and cilantro for a burst of freshness.
Serve and Enjoy: Pair your chicken pintxos with some crusty bread, a side of olives, and perhaps a glass of your favorite Spanish wine.
Adding a Canary Islands Twist: Red Mojo Dipping Sauce
To take these pintxos to the next level, serve them with a traditional Canary Islands Red Mojo sauce. This tangy, slightly spicy sauce complements the smoky flavors of the chicken beautifully.
Red Mojo Dipping Sauce Ingredients:
- 2 roasted red bell peppers (or 1 jar of roasted red peppers, drained)
- 3 cloves garlic
- 1 tsp cumin seeds, toasted
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 2 tbsp red wine vinegar
- 1/4 cup olive oil, preferably Spanish
- Kosher salt to taste
Red Mojo Dipping Sauce Instructions:
Combine the roasted red bell peppers, garlic, cumin seeds, smoked paprika, cayenne pepper, and red wine vinegar in a blender or food processor. Blend until smooth.
With the blender running, slowly drizzle in the olive oil until the sauce is well combined and smooth. Season with salt to taste.
Transfer the red mojo sauce to a serving bowl. Serve alongside your chicken pintxos for a delicious dipping experience.
Why You’ll Love This Recipe
Whether you’re hosting a summer barbecue or looking for a new tapas recipe, these chicken pintxos with red mojo dipping sauce are sure to be a hit. They’re easy to make, fun to eat, and bursting with flavors that transport you straight to Spain.
So fire up the grill, gather your friends and family, and enjoy these delicious chicken pintxos with a side of red mojo sauce. ¡Buen provecho!
Copyright © 2024 The Small Town Chef - All Rights Reserved.
Comments
Post a Comment