Mexican Roadside Chicken with Charred Tomato Salsa

Ingredients

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Method

1. To make a marinade, combine oil, spices and orange zest and juice in a bowl and season. Add chicken and turn to coat.
2. Cover and chill for 20 minutes or even overnight if you’re working ahead. When ready to cook, bring to room temperature, then thread fillets onto pairs of skewers to hold them in shape.
3. For charred tomato salsa, heat a chargrill pan or barbecue to high. Combine oil, tomato, jalapeño and onion in a bowl and season.
4. Grill mixture for 5–7 minutes until charred all over. Cool, then transfer to a food processor, add garlic, coriander, lime juice and sugar,.season well and pulse until coarsely chopped.
5. Grill chicken skewers, turning once, for 8–10 minutes until cooked through and charred. Rest for 5 minutes loosely covered with foil. Remove skewers, slice chicken and serve with tortillas, cabbage, sour cream, coriander and lime wedges.