Perian roasted chicken
They're also much easier to cook without drying out. Note: I've specified boneless skinless chicken thighs for this recipe they're juicier and more flavorful than chicken breasts, and they work better in this type of yogurt and lemon-based marinade.(The yogurt marinade makes these kabobs prone to sticking to the grill grates if necessary, use a metal BBQ spatula to scrape underneath the kabobs and release them.) Transfer the kabobs to a platter and serve. Grill the chicken kabobs until golden brown and cooked through, turning the skewers occasionally, 13 to 15 minutes. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Preheat the grill to medium-high heat.Cover and refrigerate at least eight hours or overnight. Brush the marinade all over the meat, coating well. (Note: You'll need between 6-8 skewers.) Place the kabobs on the prepared baking sheet. Thread the chicken onto metal skewers, folding if the pieces are long and thin, alternating with the red onions.
#Perian roasted chicken free
If you’re in a time crunch, feel free to skip the skewers and grill the chicken pieces whole (the red onions can be cut into large wedges and placed directly on the grill as well). The only time-consuming part of the recipe is threading the meat and onions onto skewers. The chicken is marinated in a yogurt and olive oil-based marinade flavored with lemon, garlic and spices, and then grilled over an open flame until juicy and golden brown. One of my all-time favorite recipes for outdoor entertaining, these chicken kabobs are wonderful over a bed of golden basmati rice pilaf with dried fruit and almonds (pictured) or on top of a Greek salad. You’ll make these flavorful chicken kabobs all summer long.