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Prep time 15 minutes
Cook time 10 minutes
Add all ingredients to a resealable bag, seal and shake well to combine. Refrigerate chicken in the marinade for at least 2 hours.
If using wooden skewers soak in water for 60 minutes. Place chicken pieces on skewers (3-4 pieces/skewers).
Preheat grill to medium-high heat. Place skewers on grill. Cook 3-5 minutes/side until chicken is slightly charred and cooked through.
Remove to platter and serve with grilled tortillas, guacamole (recipe below) and all your fixings.
Suggested fixings: sour cream, chopped peppers, cherry tomatoes (halved), cucumber slices, chilies, chopped lettuce & purple cabbage, cilantro and tortilla chips… grilled corn optional but suggested!
Place all ingredients into a mortar and pestle (or bowl and fork) and mix to desired consistency.
Alternatively, toss all the pre-chopped ingredients (except the avocados and cilantro) into a mini food processor and blitz. Then add the avocado & cilantro and process to desired consistency.