RatingYields4 Servings
Prep Time15 minsCook Time15 mins

Ingredients

700 g Chicken thighs or breast (cut into large chunks)
3 shallots (chopped)
2 garlic cloves
2 tsp Spanish smoked paprika
5 sprigs fresh parsley (stalks and all)
¼ cup extra virgin olive oil
1 cup Spanish dry Fino sherry
1 Lemon (juice of)
2 tsp salt
Freshly ground black pepper

Directions

1

Put together the shallots, garlic, paprika, parsley, olive oil, sherry, lemon, salt & pepper into a food processor and blend into a smooth paste.

2

Place chicken into a plastic bag and pour in the marinade. Leave for 4 hours or overnight (for best results)

3

After marinating, thread 4-5 pieces of chicken on skewers (if you're using wooden skewers, soak them in water the same time as you marinate your chicken. This will help when cooking, to stop them being completely destroyed by the BBQ immediately).

4

Heat a BBQ til hot then grill the chicken for about 10 minutes, moving frequently till lightly charred on all sides.

5

Rest the chicken for 2-3 minutes before serving.

Serve as a main course, or break up into single pieces and skewer with a toothpick and serve as tapas.

Ingredients

 700 g Chicken thighs or breast (cut into large chunks)
 3 shallots (chopped)
 2 garlic cloves
 2 tsp Spanish smoked paprika
 5 sprigs fresh parsley (stalks and all)
 ¼ cup extra virgin olive oil
 1 cup Spanish dry Fino sherry
 1 Lemon (juice of)
 2 tsp salt
 Freshly ground black pepper

Directions

1

Put together the shallots, garlic, paprika, parsley, olive oil, sherry, lemon, salt & pepper into a food processor and blend into a smooth paste.

2

Place chicken into a plastic bag and pour in the marinade. Leave for 4 hours or overnight (for best results)

3

After marinating, thread 4-5 pieces of chicken on skewers (if you're using wooden skewers, soak them in water the same time as you marinate your chicken. This will help when cooking, to stop them being completely destroyed by the BBQ immediately).

4

Heat a BBQ til hot then grill the chicken for about 10 minutes, moving frequently till lightly charred on all sides.

5

Rest the chicken for 2-3 minutes before serving.

Serve as a main course, or break up into single pieces and skewer with a toothpick and serve as tapas.

Chicken Skewers with Fino Sherry