Grilled Chicken Skewers with Baby Carrots, Spring Onions, and Coffee-Piloncillo Lime Glaze

Instructions

1. 1

   1. If using wooden skewers, soak them in water for 20 minutes. Preheat a gas or charcoal grill to medium-high heat, about 425 °F / 220 °C.

2. 2

   2. In a large bowl, mix the chicken with 1 tablespoon olive oil, half of the minced garlic, 1 teaspoon smoked paprika, the ground cumin, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Let it rest for 10 minutes while you prepare the vegetables.

3. 3

   3. In another bowl, toss the baby carrots and spring onions with 1 tablespoon olive oil, 1/4 teaspoon salt, and the remaining black pepper until lightly coated.

4. 4

   4. For the glaze, place the espresso, grated piloncillo, lime juice, lime zest, the remaining garlic, the remaining 1 teaspoon smoked paprika, red pepper flakes, the remaining 1/4 teaspoon salt, and the last tablespoon of olive oil in a small saucepan. Cook over medium heat for 3 to 5 minutes, stirring, until the piloncillo dissolves and the sauce thickens slightly. If it becomes too thick, add the water. Set aside.

5. 5

   5. Thread the chicken onto skewers, alternating with pieces of spring onion. Place the baby carrots in a grill basket or thread them onto separate skewers so they cook evenly.

6. 6

   6. Lightly oil the grill grates if needed. Grill the chicken and onion skewers, along with the carrots, for 12 to 15 minutes total at 425 °F / 220 °C, turning every 3 to 4 minutes.

7. 7

   7. During the last 4 minutes of cooking, brush the chicken, onions, and carrots with the coffee-piloncillo lime glaze in 2 light layers so it caramelizes without burning.

8. 8

   8. Cook until the chicken reaches an internal temperature of 165 °F / 74 °C and the carrots are tender with browned edges.

9. 9

   9. Transfer the skewers and carrots to a serving platter. Top with the fresh cilantro and toasted pumpkin seeds. Serve immediately with the remaining glaze on the side.