Mold Detox Friendly Cajun Chicken Skewers
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Learn more →Ingredients
4 servings
For the chicken
- 2 tbsp garlic-infused oil
- 1.5 lb boneless, skinless chicken thighs, cut into 1.5-inch pieces
For the spice rub
- 1 tsp smoked paprika
Ingredient noteDried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/4 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
- 1 tsp sweet paprikaIngredient note
Dried sweet paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/4 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid sweet paprika, please tap it and change its rating to Red.
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp cayenne pepper
Ingredient noteDried cayenne pepper can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid cayenne pepper, please tap it and change its rating to Red.
- ½ tsp ground black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- ½ tsp salt
- ¼ tsp celery salt
For the skewers
- 1 medium red bell pepper, cut into 1.5-inch pieces
- 1 medium green bell pepper, cut into 1.5-inch pieces
- 4 scallions, green tops only, cut into 1.5-inch pieces
For serving
- 1 tbsp fresh lemon juice
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
If using wooden skewers, soak them in cold water for at least 30 minutes so they don't char on the grill.
- 2
In a small bowl, combine the smoked paprika, sweet paprika, dried oregano, dried thyme, cayenne, black pepper, salt, and celery salt. Stir until evenly mixed.
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