Cayenne Chicken Skewers with Black Bean Salsa

(, Hayden Quinn)

Prep Time: 1 hour 10 mins

Cook Time: 8 mins

Serves: 4



1 tsp Cayenne Pepper

2 tsp Smoked Paprika

1 tsp Ground Cumin

2 Garlic Cloves, Crushed

2 tbsp Olive Oil

1kg Chicken Thighs, cut into 3cm pieces

2 Limes, halved

1 Cup (280g) thick Greek-style yoghurt

2 tbsp Sirracha


Black Bean Salsa

400g Can Black Beans, rinsed and drained

1 ½ Cups very finely shredded Kale

1 Bunch of Coriander Leaves, Chopped

1 Jalapeno, thinly sliced

1 Red Onion, finely chopped

¼ Cup (60ml) Extra Virgin Olive Oil  




  1. Combine cayenne pepper, paprika, cumin, garlic and oil in a bowl. Add chicken and turn and coat. Thread chicken onto 8 skewers and chill for at least 1 hour to marinate.
  2. Heat a barbeque or chargrill pan over high heat. Cook the skewers, turning for 4 minutes, then add limes cut-side down. Cook for a further 4 minutes or until limes are charred and chicken is charred and cooked through. Set aside to rest, loosely covered with foil, for 5 minutes.
  3. For the salsa, combine all ingredients in a bowl, season and drizzle over the juice of 1 charred lime. Serve chicken with salsa, yoghurt swirled with hot sauce and and extra charred lime.