1-Add in the spices, jalapeno, lime juice,: Add in the spices, jalapeno, lime juice, coriander and a good pinch of salt and black pepper to a mini food processor and pulse until a paste. Add in a little water at a time if needed to help it pulse.
2-Dice the chicken thighs into bite sized: Dice the chicken thighs into bite sized pieces, add the marinade to the chicken and toss to thoroughly coat.
3-Refrigerate overnight or for a few hours: Refrigerate overnight or for a few hours at least.
4-If using wooden skewers soak this in: If using wooden skewers soak this in warm water for at least 30 minutes before cooking.
5-Then add the chicken to the skewers: Then add the chicken to the skewers along with the peppers and onion (I alternate the pieces (so chicken, vegetable, chicken, vegetable on the skewer).
6-Spray the skewers or chicken and vegetables: Spray the skewers or chicken and vegetables with cooking oil spray
7-Cook on a hot barbecue, turning frequently: Cook on a hot barbecue, turning frequently until chicken is cooked through (approx 15 minutes)
8-Alternatively you can bake these in the: Alternatively you can bake these in the oven for 25-30 minutes at 220c, fan 200c or 425f (gas mark 7) or on a grill pan (approx 7 minutes each side)
9-Great served with Mexican Chopped Salad and: Great served with Mexican Chopped Salad and Mexican Rice