Smoky Mulato-Chipotle Chicken Skewers: Flavorful Grilling Delight
Grilled Mulato-Chipotle Chicken Skewers! Ever since we have discovered mulato chilies, we can not get enough!
Things to know:
What are Grilled Mulato Chipotle Chicken kebabs or skewers?
Grilled Mulato-Chipotle Chicken Skewers combine the smoky, mild, and sweet flavor of dried Mulato chiles with the fiery heat of chipotle in adobo sauce, often enhanced with honey or brown sugar for a sticky, savory finish. They are typically prepared with cubed chicken thighs or breasts, marinated for several hours, and grilled until charred, as seen in recipes featuring mole paste or blended dried chili.
How long should you grill chicken skewers?
Once it’s fired up, set the temperature to 350°F. Grill the kabobs for 5 minutes on one side, then flip and grill for 5 more minutes or until the chicken reaches an internal temperature of 180°F.
Should I grill chicken skewers on direct or indirect heat?
Start skewers over direct heat for char, then move them to indirect heat to finish cooking. This method helps avoid burning delicate vegetables (if you are using them) while ensuring the meat reaches a safe temp.
What is a mulato chile?
Like the ancho, the Mulato is a type of dried poblano…but unlike the ancho, the mulato is smoked before drying, and combined with the ancho and negro chiles, the mulato is an essential ingredient in making the classic mole sauce.
What is a chipotle?
A chipotle is a smoked and dried jalapeño pepper, typically harvested when it has ripened to a deep red color. This process gives it a distinct smoky, slightly sweet, and spicy flavor, with a heat level of 2,500–10,000 Scoville Heat Units (SHU). They are a staple in Mexican and Southwestern cuisine, used whole, chopped, or ground in sauces, stews, and rubs, and are famously featured in chipotles en adobo (peppers in a spicy sauce).
Ingredients
2 pounds boneless skinless chicken thighs, cut into 1” squares
2 dried mulato chiles, stemmed, seeded and torn into 1/2” pieces
2 dried guajillo chiles, stemmed, seeded and torn into 1/2” pieces
1 t cumin seeds
1/2 t dried Mexican oregano
1/2 t garlic powder
3 T avocado oil
1 1/2 t sugar
6 T sour cream
1/4 cup chopped fresh cilantro
2 T mayonnaise
2 T lime juice, plus extra to taste
1 minced green onion
1. Toast the mulato and guajillo chiles along with the cumin seeds in a skillet on medium heat for 2 to 6 minutes until fragrant, being sure to stir often.
2. Transfer the mixture along with the chipotle Chile powder, Mexican oregano and garlic powder to a spice grinder and process until finely ground.
3. Transfer the finely ground mixture to a bowl and add the sugar and oil. Mix into a glorious paste.
4. Toss your chicken chunks in the glorious paste, then thread them onto metal skewers.
5. Fire up your grill and get mentally prepared to make grilling history.
6. Clean and oil the cooking grate, then place the skewers on the grill. Turn as needed to get a light char on the chicken and ensure the internal temp is at least 160F. Should take about 8 minutes.
7. Transfer the skewers onto a baking sheet, then tent with foil and allow to rest for at least 10 minutes.
8. As the chicken is resting, or before if you are organized, mix the sour cream, cilantro, mayo, lime juice, green onion and 1/8 t of black pepper in a bowl. Adjust to your taste with salt, pepper and lime juice.
9. Remove the chicken from the skewers and serve along with the Cilantro-Lime Mayo sauce for dipping. ENJOY!
Equipment used:
Dyna-Glo 32-in W Stainless Steel and Black Barrel Charcoal Grill
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