Chicken Tinga Kabobs
Prep time: 
Cook time: 
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Serves: 6
Chicken Tinga Kabobs have tender chunks of chicken marinated in a traditional tinga sauce layered with onions, peppers and tomatoes on skewers then grilled to perfection. Serve with lime wedges, chopped cilantro and a splash of hot sauce.
  • 1 small white onion
  • 4 cloves garlic
  • 2-3 dried chipotle peppers, stems removed and seeded is desired
  • 1 cup chicken stock
  • 1 tablespoon dried oregano
  • ½ tablespoon cumin
  • ½ tablespoon coriander
  • ½ cup tomato puree
  • ¼ cup extra virgin olive oil
  • 2 bay leaves
  • Salt and pepper to taste
  • 2 large chicken breasts, about 1 pound each cut into 1-inch pieces
  • Onions, bell peppers and cherry tomatoes for kabobs
  • Chopped cilantro for garnish
  • 2-3 limes, cut into wedges for garnish
  • Hot sauce for garnish
  1. Add onion, garlic, chiles and chicken stock to a blender. Pulse to puree.
  2. Add spices and tomato puree, blend to combine.
  3. While blender is running, carefully drizzle in oil.
  4. Salt and pepper to taste.
  5. Place chicken in a large bowl, pour marinade over meat. Toss to combine.
  6. Add bay leaves, refrigerate 1-2 hours.
  7. Heat grill according to manufacturer's directions.
  8. Remove bay leaves from chicken mixture, discard.
  9. Skewer chicken and vegetables, alternating each ingredient.
  10. Place skewers on grill, cooking 5-7 minutes on each side until done.
  11. Remove from grill, rest on a baking sheet 5 minutes.
  12. Garnish kabobs with cilantro, a squeeze of lime juice and a dash of hot sauce. Serve immediately.
Recipe by Thyme for Cocktails at