Cayenne Chicken Skewers with Black Bean Salsa

May 25, 2016 • Posted in: BBQ, Shack, Summer, Easy Dinners, chicken

This tends on the spicier side, so make adjustments to your best judgement.


  • 1 tsp cayenne pepper
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 2 garlic cloves, crushed
  • 2 tbs olive oil
  • 1 kg chicken thighs, cut into 3cm pieces
  • 2 limes, halved
  • 1 cup thick, Greek-style yoghurt
  • 2 tbs sriracha

Black Bean Salsa

  • 400g can black beans, rinsed, drained
  • 1 1/2 cups finely shredded kale/spinach
  • 1/2 bunch coriander leaved, chopped
  • 1 jalapeno. thinly sliced
  • 1 red onion, finely chopped
  • 1/4 cup EVOO
  • 2 ears of corn, whole, boiled.


  1. Combine cayenne, paprika, cumin, olive oil and garlic in a bowl. Add chicken and turn to coat. Thread chicken onto 8 skewers and chill for at least 1 hour to marinate.
  2. Heat a barbecue over high heat. Add the corn, slightly oiled. Cook the skewers, turning, for 4 minutes, then add limes cut-side down. Cook for a further 4 minutes or until corn and limes are charred and chicken is charred and cooked through.
  3. Cut the kernels from the cob, set aside. Cover the chicken and keep warm while you prepare the salsa.
  4. To make the salsa, combine all ingredients in a bowl, season and drizzle over the juice of 1 charred lime.
  5. Serve chicken with the salsa, yoghurt swirled with sriracha and extra charred lime.

Preparation time: 1 hour, 25 minutes (inc marinating time)
Cooking time: 20 minutes
Serves: 4

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