Friday, February 6, 2015


2 pounds chicken thighs, boneless, skinless
2 talbespoons olive oil
2 tablespoons lemon juice
1/3 cup finely chopped fresh mint
2 cloves garlic, crushed
1 1/2 teaspoons smoked paprika

1.  Trim any fat from chicken; cut into 3/4-inch thick strips.  Combine chicken with remaining ingredients in medium bowl.  Thread chicken onto 20 bamboo skewers.  Cover; refrigerate 3 hours or overnight.

2.  Cook skewers in heated oiled grill pan until browned and cooked through.

Prep + cook time:  35 minutes (+ refrigeration)
Makes:  20
Tip:  Soak bamboo skewers in cold water for at least an hour before using to prevent them from scorching during cooking.  For optimum flavor, marinate the chicken overnight.

Serving suggestion:  Lemon wedges

1 comment:

  1. Sounds really good.. wheres the after picture?.. ha ha..
    We BBQ most of our meats.. its a TEXAS thing...