Easy Marinated Chicken Skewers
These chicken kebabs are a cinch to throw together. Whip up a flavorful honey, soy, and chile marinade, let the pieces of chicken thigh soak up all that flavor, and then quickly grill or broil.
Equipment
- 4 Metal or wooden skewers
Ingredients
- 1 1/2 inch piece of fresh ginger
- 2 garlic cloves
- 6 tablespoons low-sodium soy sauce
- 1 1/2 tablespoons white wine vinegar or fresh lime juice
- 1 tablespoon honey
- 1 teaspoon ground coriander
- 1 teaspoon Kashmiri chile powder or mild chile powder
- 1 pound boneless skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
- Nonstick cooking spray
Instructions
- In a mortar and pestle, crush the ginger and garlic, then stir in the soy sauce, vinegar or lime juice, honey, coriander, and chile powder to make a marinade. Alternatively, the marinade ingredients can be blitzed in a food processor.
- Place the chicken in a bowl, pour over the marinade, and mix well to ensure all the pieces are coated. Cover the bowl and leave to marinate in the fridge for at least 2 hours or preferably overnight. Bring the chicken to room temperature before cooking, about 30 minutes.
- If you are using a broiler, it is better to use wooden skewers. Soak four skewers in water for 20 to 30 minutes before threading the chicken onto the skewers. Preheat the broiler on high with a rack set 4 to 6 inches (10 to 15 cm) from the heat source.If you are using a grill, metal skewers work best. Divvy the chicken between four skewers and thread the chicken onto the skewers. Preheat the grill to medium-high heat and spray with nonstick cooking spray.
- Grill or broil the skewers until the chicken is cooked all the way through and an internal temperature of 165°F (74°C) is reached, 3 to 6 minutes per side. Serve.
Nutrition
Serving: 1skewer | Calories: 173kcal | Carbohydrates: 7g | Protein: 24g | Fat: 5g | Saturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 975mg | Fiber: 1g | Sugar: 5g