Quick Tip: Round this meal with rice and yogurt sauce. For a tangy yogurt sauce, combine two cups plain yogurt, the juice and zest of one lemon, 1/2 cup of fresh shaved basil, kosher salt, and pepper.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>6 oz chicken breast, boneless and skinless</li>
<li>6 oz chicken thigh, boneless and skinless</li>
<li>3 tbsp olive oil</li>
<li> Juice and zest of 1 lime</li>
<li>1 oz garlic, minced</li>
<li>1 oz fresh ginger, minced</li>
<li>1 oz shallots, minced</li>
<li>1 tsp red chili powder</li>
<li>1 tsp ground coriander</li>
<li>1 tsp garam masala</li>
<li>1 tbsp fresh parsley, chopped</li>
<li>1 tbsp fresh thyme, chopped</li>
<li>2 tbsp fresh mint, chopped</li>
<li> Kosher salt</li>
<li> Pepper</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Soak wooden skewers in water for 1 hour. </li>
<li>Cut chicken breast and thighs into 1 1/2 oz pieces. </li>
<li>Mix 1 tbsp olive oil, lime juice and zest, garlic, ginger, shallot, spices, and chopped herbs in a mixing bowl. </li>
<li>Heat 2 tbsp of olive oil in a deep skillet. Season the chicken with salt and pepper. Sear the chicken on both sides, remove, then marinate for 2 hours. </li>
<li>Remove seared chicken from the marinade, and skewer alternating breast and thigh, 2 pieces of each on each skewer. </li>
<li>Preheat oven to 350. </li>
<li>Lay chicken out on baking sheet and baste with marinade, being sure to evenly distribute. </li>
<li>Bake at 350 for 10 minutes. Remove and let rest 3 minutes before serving. </li>
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