Tender chicken thighs marinated in a blend of warm spices, threaded onto skewers and grilled over direct heat for a quick and flavourful main course.
Ingredients
cut into bite-sized pieces
crushed
grated
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smokeandsoil.com/recipes/spiced-chicken-thigh-skewers
by L Field
Prep
15 min
Cook
15 min
Total
30 min
Serves
4
Level
Medium
Method
BBQ
Ingredients
Health Notes
A good source of lean protein, with spices that offer anti-inflammatory benefits.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
350
kcal
40g
protein
5g
carbs
18g
fat
Values are estimates and vary with portion size and preparation.
Made this recipe?
A simple, cooling sauce of yoghurt and fresh coriander. Prepared in minutes, it’s the perfect counterpoint to spicy grilled meats or vegetables.
Marinate the chicken
In a large bowl, combine the yoghurt, crushed garlic, grated ginger, ground coriander, cumin, turmeric, and cayenne pepper if using. Add the lemon juice and mix well. Add the chicken pieces and turn to coat them thoroughly in the marinade. Cover and leave to marinate in the fridge for at least 30 minutes, or up to 4 hours.
Skewer the chicken
If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning. Thread the marinated chicken pieces onto the skewers, leaving a small gap between each piece to ensure even cooking. Season the skewers lightly with salt and pepper.
Grill the skewers
Place the skewers on the grill over direct medium-high heat. Cook for 10-15 minutes, turning occasionally, until the chicken is cooked through and lightly charred in places. The internal temperature should reach 74°C (165°F).
Rest and serve
Remove the skewers from the grill and let them rest for a few minutes before serving. This allows the juices to redistribute, resulting in more tender chicken. Serve immediately with your choice of sides.
Health Notes
A good source of lean protein, with spices that offer anti-inflammatory benefits.
Per serving (estimate)
350
kcal
40g
protein
5g
carbs
18g
fat
