Hangi-Spiced Chicken Skewers with Dairy-Free Aioli

Ingredients

• about 680 g Chicken Breast, cubed
• 1 teaspoon Smoked Paprika
• 1/2 teaspoon Ground Cumin
• 1/2 teaspoon Ground Coriander
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Onion Powder
• 1/2 teaspoon Salt
• 1/4 teaspoon Pepper
• 2 tablespoons Olive Oil
• 1/2 cup Dairy-Free Mayonnaise
• 2 cloves Garlic, minced
• 1 tablespoon Lemon Juice
• 2 tablespoons Fresh Parsley, chopped

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a bowl, combine the about 680 g of cubed chicken breast with 1 teaspoon of smoked paprika, 1/2 teaspoon of ground cumin, 1/2 teaspoon of ground coriander, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and 2 tablespoons of olive oil. Mix everything together until the chicken is evenly coated. Let the chicken marinate for at least 15 minutes at room temperature.
2. 2While the chicken is marinating, make the dairy-free aioli. In a small bowl, whisk together the 1/2 cup of dairy-free mayonnaise, 2 cloves of minced garlic, 1 tablespoon of lemon juice, and 2 tablespoons of chopped fresh parsley until well combined.
3. 3Thread the marinated chicken pieces onto skewers. If using wooden skewers, ensure they have been soaked in water for at least 30 minutes to prevent burning.
4. 4Preheat your grill to medium heat. For gas grills, this is typically around 190.6-204.4°C (190-200°C). For charcoal grills, arrange coals for medium heat.
5. 5Place the chicken skewers on the preheated grill. Cook for 6-8 minutes per side. The chicken is cooked through when it is no longer pink inside and reaches an internal temperature of 74°C.
6. 6Remove the chicken skewers from the grill and let them rest for 2-3 minutes before serving. This allows the juices to redistribute, keeping the chicken moist.
7. 7Serve the Hangi-spiced chicken skewers with the prepared dairy-free aioli on the side.

Substitutions

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