Spicy Chicken Skewers (Thighs)
As shared from the kitchen of Once Upon a Plate
4 Servings
8 chicken thigh fillets, skinned and trimmed
2 teaspoons paprika
2 teaspoons dried chili flakes (I use less; about 1 teaspoon)
6 cloves garlic, crushed
2 teaspoons sea salt (or Kosher salt)
4 Servings
8 chicken thigh fillets, skinned and trimmed
2 teaspoons paprika
2 teaspoons dried chili flakes (I use less; about 1 teaspoon)
6 cloves garlic, crushed
2 teaspoons sea salt (or Kosher salt)
½ cup olive oil
⅓ cup Worcestershire sauce
1/4 to 1 cup mint leaves
lemon wedges, to serve
⅓ cup Worcestershire sauce
1/4 to 1 cup mint leaves
lemon wedges, to serve
Whisk paprika, chili, garlic, salt, olive oil and Worcestershire sauce in a bowl, add chicken and toss to combine. Cover and refrigerate for 30 minutes, or up to 3 hours.
Heat a stovetop grill pan or barbecue over high heat. Thread the chicken onto skewers* and char-grill or barbecue for 3–4 minutes* or until cooked through. Sprinkle with mint leaves and serve with lemon wedges.
Donna's recipe instructs to grill for 3 to 4 minutes or until cooked through. I cooked about 3 to 4 minutes per side, until cooked through. Don't overcook or the thighs will be tough.
*For easier turning and serving, I skewer 2 thighs on two parallel skewers.
Recipe adapted from Donna Hay
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