Written by @ChefVickz
Boneless chicken thighs are the only part of the chicken that should be used on skewers. They’re juicy, and really soak up the flavour. I cut my chicken thighs into strips of 3 and thread them like a ribbon rather than chunks, simply because I like the way they look.
Recipe
CUISINE
N/A
TOTAL TIME
30 min prep / 15 min cooking
SERVING
Serves 2
Ingredients
4 boneless chicken thighs
Juice of 1/4 of a lime
2 Garlic cloves, minced
Pinch of sea salt & cracked black pepper
3 tablespoons dark soft brown sugar
2 bamboo skewers snapped in half
3 tablespoons of low sodium soy sauce
2 tablespoons fresh garlic (minced)
2 tablespoons of fresh red chillis (finely chopped)
Method
– Clean chicken and trim excess fat, cutting into 3 pieces.
– Mix all marinade ingredients into a bowl, set aside half to baste the chicken once on grill.
– Combine other half of marinade with chicken and leave to marinate for 30 mins.
– Heat your griddle pan onto heat setting 4 with a little oil or light up your charcoal grill (preferred)
– Skewer your chicken whilst you wait for it to heat up
– Place skewers on grill or griddle pan and cook. Keep turning every 2-3 mins
– Using a pastry brush use your marinade mix you set aside to baste your chicken and keep it moist.
– Keep turning until you get good grill marks (slightly charred)
The dish should be cooked within 12-15 minutes, squeeze your lime over grilled chicken and serve!
Bon Appétit!
