Grilled Chicken Thigh Skewers
Simple, fresh ingredients come together quickly for a summer barbecue. Chicken thighs have a higher fat content than breasts and more intense flavour. Boneless and skinless thighs absorb the delicious lemony marinade in no time.
Grilled Chicken Thigh Skewers
Fresh lemon juice does make a difference so try to use it along with fresh herbs. The wooden skewers will take longer to soak than the marinade and chicken. Lemon adds flavour and tenderizes the chicken, but if left for too long it can break down chicken quickly. We prefer to use a bit more for much less amount of time.Serve with any summer sides you wish such as Bruschetta, Tzatziki, Hummus, or Oven Rice.
Ingredients
- 2 lb. (908 gr) chicken thighs, boneless and skinless, cut into thirds
- ½ cup olive oil
- ¼ cup fresh lemon juice
- 3 TBSP fresh rosemary chopped
- 3 TBSP fresh oregano chopped
- ½ tsp. salt
- ½ tsp. pepper
- Lemon slices to garnish
Instructions
- Soak wooden skewers for 30 minutes before using.
- Pre heat grill to 425.
- Place chopped chicken thighs in marinade and stir to incorporate. Let rest 20 minutes in the marinade and then remove chicken. (Stir a couple times while marinating).
- Discard any remaining marinade.
- Skewer chicken and grill on a grill grate for 20 minutes until chicken is cooked through.
- Serve with sides of your choice and lemon wedges.
Notes
On a very hot day, we grilled chicken thighs, added some leftover Mediterranean sides and there was no better choice than a Chianti.
We’ve paired:
- Kirkland Chianti (under $20.00) and great value for the cost with a true Chianti taste.