Name: Chile Chicken Skewers
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Ingredients: 2 tablespoons paprika; 1 1/2 teaspoons ground cumin; 1/2 teaspoon ground cinnamon; 1/8 teaspoon allspice; 2 cloves garlic, crushed; 1 1/2 tablespoons fresh lemon juice; 2 to 3 tablespoons olive oil; 4 boneless, skinless chicken thighs, cut into quarters; 4 Fresno peppers; 3 tablespoons olive oil, divided; 3 tablespoons goat cheese; 3 tablespoons sour cream; 1/2 teaspoon sriracha sauce; 2 ounces Manchego cheese, cubed; 1 sprig fresh mint, chopped; 4 large flour tortillas; 1 lime, halved

Directions

Special equipment:

4 long wooden skewers, soaked in water

Preheat a grill or grill pan over high heat.
In a large bowl, stir together the paprika, cumin, cinnamon, allspice, garlic, lemon juice, and oil for the marinade to make a paste. Toss the chicken thighs in the paste and rub all over to coat. Let the chicken marinate in the bowl for 15 minutes.
Rub the Fresno peppers with 1 tablespoon of olive oil and grill them on all sides until they're lightly charred on all sides, about 2 minutes on each side. Let the peppers cool, then slice off the tops and cut the peppers into bite-size pieces. Remove the chicken from the marinade, stick 4 pieces onto each soaked skewer and grill over high heat until cooked through, about 5 to 7 minutes on each side. Mix the goat cheese, sour cream, and sriracha sauce together. Set aside. In a bowl toss the cubed Manchego cheese and mint together. Grill the tortillas for a few seconds on each side, to soften and warm them.
Lay a tortilla on each plate. Slather the sour cream mixture on top of the tortillas. Lay the chicken skewers on top, divide the peppers over among the tortillas then divide the cubed cheese and mint over top. Squeeze a little fresh lime juice over each one and serve. To eat, lift the tortilla and wrap it around the skewer. Pull out the skewer and enjoy!