Active Time
30 MIN
Total Time
30 MIN
Yield
Serves : 8

How to Make It

Step 1    

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.

Step 2    

In a medium bowl, rub the marinade into the chicken. Cover and refrigerate for at least 3 hours or overnight.

Step 3    

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.

Make Ahead

The marinade can be refrigerated overnight.

Suggested Pairing

Pair this chicken dish with a vibrant, full-bodied white.

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