Honey Lime Chicken Sates with Chimichurri Sauce


Skewered sates ready for dipping!

Who needs fatty chicken wings on Super Bowl Sunday when you can have chicken sates instead?

Pump up the chili powder and add some red pepper flakes if you want a hot and spicier dish. Be sure to use “smoked” paprika in the marinade…it makes all the difference. Fresh chimichurri sauce is a nice finishing touch.

6 organic or farm fresh chicken thighs, boned

1/3 cup honey
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1 teaspoon ground cumin
2 teaspoons garlic, minced
juice of 2 limes
zest of 1 lime
1/4 cup extra virgin olive oil
salt & pepper to taste

Cut thighs in 1 inch strips. Barely warm honey so that it has a thinner consistency to blend well. In a bowl, mix the honey with the remainder of the ingredients. Marinate chicken for at least 1 hour, turning often to throughly coat each piece. Sear chicken strips on a hot grill, being careful not to overcook or sates will be dry. Remove and finish in a hot oven for a few minutes if chicken is still pink inside. Sates should be juicy and moist. Skewer chicken and serve with chimichurri sauce.

Chimichurri Sauce
1 cup firmly packed cilantro leaves
1/2 cup parsley
4 garlic cloves
2 Tablespoons red wine vinegar
1 Tablespoon lime juice
Dash of red pepper flakes
1/2 cup extra virgin olive oil

Put all ingredients in a blender and blend to desired consistency, coarse or smooth. Serve at room temperature.


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