Smoked Paprika Chicken Skewers with Lime, Ginger & Fresh Herbs

Cooking Temperature

• Grill chicken skewers until internal temperature reaches 74C to ensure safe consumption. Use a calibrated meat thermometer inserted into the thickest part of the largest piece.

• Preheat grill to high heat before cooking. The recipe requires smoking-hot surface temperature for proper charring and caramelization of the paprika crust.

Cross Contamination

• Use separate cutting boards and utensils for raw chicken and ready-to-eat ingredients like fresh herbs and lime wedges to prevent bacterial transfer.

• Avoid reusing marinade that has contacted raw chicken. Reserve a portion before adding chicken if you plan to use it as a finishing sauce.

Handling

• When handling raw chicken, minimize contact time at room temperature. The 30-minute marination period should be kept brief at room temperature, with longer marination occurring in the refrigerator.

Storage

• Refrigerate marinated chicken at 4C or below if marinating longer than 30 minutes. Do not leave marinating chicken at room temperature for more than 2 hours total.

• Cooked skewers can be stored in airtight containers at 4C for up to 3-4 days. Reheat thoroughly to 74C before consuming leftover skewers.

High Risk Population

• Poultry dishes should be cooked to well-done temperatures for vulnerable populations including young children, elderly, pregnant individuals, and immunocompromised persons.