Portuguese chicken skewers with potato salad

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How to make Portuguese chicken skewers with potato salad

  • Yield : 4
  • Prep Time : 0:10
  • Cook Time : 0:10
  • Total Time : 0:20

Ingredients

  • 800g chat potatoes
  • 1/3 cup whole-egg mayonnaise
  • 1/2 cup peri peri Portuguese BBQ marinade
  • 2 tablespoons roughly chopped fresh oregano leaves, plus extra sprigs to serve
  • 4 large (650g total) Lilydale Free Range Chicken Thighs
  • 3 lemons
  • 4 radishes, trimmed, thinly sliced
  • 2 green onions, thinly sliced
  • 80g mixed salad leaves
  • 2 tablespoons extra virgin olive oil

Method

  • Step 1 Prick each potato with a fork. Place on a large microwave-safe plate. Drizzle with 1 tablespoon water. Cover loosely with plastic wrap. Microwave on HIGH (100%) for 6 minutes or until tender. Stand for 2 minutes. Cut in half.
  • Step 2 Meanwhile, combine mayonnaise, 3 teaspoons marinade and 1 teaspoon oregano in a small bowl. Season with salt and pepper. Set aside.
  • Step 3 Cut each chicken thigh crossways into 4 pieces. Place in a bowl. Add remaining marinade and oregano. Toss to coat. Using 2 skewers side-by-side, thread 4 pieces of chicken onto skewers. Repeat with remaining chicken to make 4 skewers.
  • Step 4 Heat a greased barbecue grill and hotplate on medium heat. Cut 2 lemons in half. Juice remaining lemon and reserve. Cook lemon halves on grill, for 2 to 3 minutes or until beginning to char. Cook skewers on hotplate, turning, for 10 minutes or until cooked through. Set aside for 5 minutes to rest.
  • Step 5 Place potato, radish, onion and salad leaves in a bowl. Drizzle with oil and 2 tablespoons of reserved lemon juice. Season with salt and pepper. Serve chicken skewers with potato salad, charred lemon, mayonnaise mixture and extra oregano sprigs.

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