Mexican Chicken on Sticks

Yield: 15 chicken skewers

Ingredients

• 15 skinless and boneless chicken thighs

Marinade

• ¼ cup of orange juice (60ml)
• 3 tablespoons frozen margarita mix (45ml)
• 1 tablespoon chili powder (15ml)
• The juice of 2 lemons
• The juice of 2 limes
• 1 tablespoon chopped fresh oregano (15ml)
• 2 tablespoons chopped fresh cilantro (30ml)
• 1 tablespoon honey (15ml)
• 1 teaspoon of cayenne (5ml)
• 1 teaspoon freshly ground pepper (5ml)
• 1 teaspoon of salt (5ml)
• ¼ cup of olive oil (60ml)
• 30 6-inch wooden skewers soaked in water for 1 hour.

Directions

1. In a blender or food processor add all of the marinade ingredients with the exception of the olive oil.  Blend until well combined (approximately 30 seconds).  Continue to process and gradually add the oil in a steady stream.  The marinade may be covered and refrigerated up to 24 hours in advance.
2. Place the chicken into a sealable plastic bag.  Pour the marinade overtop. Seal the bag tightly, add the chicken and toss until it is well coated with the marinade.  Place in the refrigerator to marinate for 5 hours or overnight.
3. Preheat the barbecue to 375°F/190°C or medium high heat.
4. Remove the chicken from the plastic bag and discard the marinade. Thread each piece of chicken onto 2 of the soaked skewers, making a raft of chicken.
5. Oil the grill lightly and place chicken directly over heat source.  To prevent skewers from burning place a thin sheet of foil on the grill for the skewer ends to hang over.  Grill for 3 minutes per side, or until cooked and golden brown char marks are achieved.  Remove from grill, tent loosely with foil and let rest 4 minutes before serving.