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Portuguese chicken skewers with potato salad
Portuguese chicken skewers with potato salad
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Grilled chicken skewers paired with creamy potato salad for a delicious meal ready in just 20 minutes.
Ingredients:
  • 3 lemons
  • 4 radishes, trimmed, thinly sliced
  • 800g chat potatoes
  • 81.68 gm whole-egg mayonnaise
  • 125.00 ml peri peri Portuguese BBQ marinade
  • 40.00 ml roughly chopped fresh oregano leaves, plus extra sprigs to serve
  • 4 large (650g total) chicken thigh fillets
  • 2 green onions, thinly sliced
  • 80g mixed salad leaves
Instructions:
  • Pierce each potato with a fork, then place them on a large microwave-safe plate. Drizzle with 1 tablespoon of water and cover loosely with plastic wrap. Microwave on HIGH for 6 minutes or until tender. Let them stand for 2 minutes before cutting them in half.
  • Combine creamy mayonnaise with a flavorful combination of 3 teaspoons marinade and a hint of oregano in a small bowl. Season with a touch of salt and pepper to enhance the flavors. Set aside for later use.
  • Cut each chicken thigh into fourths, place in a bowl, and mix with the rest of the marinade and oregano. Thread 4 pieces of chicken onto 2 skewers side-by-side to create a skewer, then repeat with the rest of the chicken to make a total of 4 skewers.
  • Preheat a greased barbecue grill and hotplate over medium heat. Halve 2 lemons. Squeeze the juice of the extra lemon and set aside. Grill lemon halves for 2 to 3 minutes until slightly charred. Cook skewers on hotplate for 10 minutes, turning occasionally until fully cooked. Let them rest for 5 minutes before serving.
  • Combine potato, radish, onion, and salad leaves in a bowl. Drizzle with oil and 2 tablespoons of reserved lemon juice. Season generously with salt and pepper. Serve chicken skewers alongside the flavorful potato salad, charred lemon, a dollop of mayonnaise mixture, and garnish with extra oregano sprigs.

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