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Yogurt, lemon juice, ginger, and spices make a flavorful marinade for boneless chicken pieces in this recipe adapted from Serious Eats. They’re threaded onto wooden skewers, then cooked on the grill.
Adapted from Serious Eats
1In a medium bowl, whisk together the yogurt, lemon juice, olive oil, ginger, salt, smoked paprika, hot paprika, garlic, black pepper, cumin, and cayenne pepper. Set aside.
Place the chicken in a large zipper-top plastic bag. Pour in the marinade and seal, tossing to make sure everything’s well distributed. Place on a baking sheet and refrigerate for at least 4 and as many as 8 hours.
2Drain the chicken and discard the marinade. Thread the chicken pieces tightly onto wooden skewers.
3Heat a charcoal or gas grill to medium-high and generously oil the grates. Grill the skewers until they’re well browned on all sides and center of chicken registers between 160 and 165°F on an instant-read thermometer, 3 to 4 minutes per side. Transfer skewers to platter and let rest for 5 minutes before serving.