Key West Cast Iron Chicken Skewers

Ingredients

• 3 lbs boneless skinless chicken thighs, cut into 1.5-inch cubes
• 3 tbsp Salted Perfection Key West Select Blend
• 3 tbsp avocado oil or grapeseed oil
• 2 large bell peppers (red and green), cut into 1.5-inch pieces
• 1 large red onion, cut into 1.5-inch wedges
• 12-18 wooden skewers, soaked in water for 30 minutes

Instructions

1. Pat the chicken cubes dry with a paper towel to remove surface moisture; excess water creates a steam barrier that prevents the Maillard reaction from occurring efficiently.
2. In a large bowl, toss the chicken with the avocado oil and 3 tablespoons of Salted Perfection Key West Select Blend until every surface is coated. The salt in the blend begins to denature the protein strands, allowing them to retain more moisture during the cooking process.
3. Thread the chicken, peppers, and onions onto the soaked skewers. Ensure you do not pack the ingredients too tightly; air circulation between the pieces allows for even heat distribution and prevents the vegetables from steaming the meat.
4. Place your cast iron skillet or griddle over medium-high heat. Allow it to preheat for at least 5 minutes. We need the skillet to reach a state of high thermal equilibrium so the temperature doesn't plummet when the cold chicken is introduced.
5. Working in batches to avoid crowding the pan, place the skewers in the skillet. If the pan temperature drops too much, the chicken will release its juices and boil rather than sear.
6. Cook for 3–4 minutes per side. As the sugars in the Key West Select Blend reach their caramelization point, they will form a dark, flavorful crust. Use a pair of tongs to rotate the skewers until the chicken reaches an internal temperature of 165°F.
7. Remove the skewers from the pan and let them rest for 3 minutes. This allows the muscle fibers to relax and reabsorb the internal juices, ensuring the chicken is tender when you bite into it. DUNZO!