Lemon-Cilantro Chicken Skewers
Chicken thighs can be marinated and skewered early, and they don’t dry out if a guest griller overcooks them. These skewers are wonderful drizzled with Zhoug or Tahini Dill Pickle Dip, and food on a stick is ideal for guests who can’t find an empty Muskoka chair.
Ingredients
- ½ cup plain yogurt or 1/3 cup olive oil
- ½ bunch cilantro
- Juice of 1 lemon or lime
- 1 fresh jalapeño seeded and chopped (optional)
- 1 tbsp soy sauce
- 1 tbsp chili crisp
- 2 cloves garlic crushed
- 1 tsp ground cumin
- 8 skinless boneless chicken thighs cut in 3 cm pieces
- Pickled jalapeños optional
Instructions
- Using a food processor or hand-held immersion blender, purée yogurt or olive oil, cilantro, lemon or lime juice, fresh jalapeño (if using), soy sauce, chili crisp, garlic, and cumin. (Or, finely chop cilantro and jalapeño; mix with remaining marinade ingredients.)
- In a large, non-reactive bowl, add marinade and chicken and toss to coat; marinate for 30 minutes, or refrigerate for up to two days.
- Soak bamboo skewers in water for at least 10 minutes. To assemble, thread chicken pieces tightly on skewers, alternating with a pickled jalapeño, if using.
- Place chicken skewers on greased grill over medium-high heat; close lid and grill, turning frequently, until chicken is cooked through, about 10–15 minutes.
Notes
TIP To keep exposed skewer ends from burning, position at the edge of the grill and shield with a strip of aluminum foil.
Tried this recipe?Let us know how it was!