Eight 8-inch skewers, soaked in water for 30 minutes if wooden
How to Make It
In a large nonstick skillet, heat the olive oil. Add the onion and cook over moderately low heat, stirring occasionally, until lightly caramelized, about 10 minutes. Transfer the onion to a blender. Add the bell pepper, Peppadews and brine, raisins, pomegranate molasses, peanuts and cayenne to the blender and puree until smooth. Season the marinade with salt and pepper.
In a medium bowl, rub the marinade into the chicken. Cover and refrigerate for at least 3 hours or overnight.
Light a grill. Thread the chicken onto the skewers and season with salt and pepper. Grill over moderately high heat, turning, until lightly charred and cooked through, 10 to 12 minutes. Serve hot.
The marinade can be refrigerated overnight.
Pair this chicken dish with a vibrant, full-bodied white.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.