The Best Grilled Chicken Shish Kabob
Ingredients
4 skewers
4 deboned and deskinned chicken thighs, cut into 2-inch chunks
ΒΌ cup olive oil
2 minced garlic cloves
1 Tablespoon fresh thyme
1 Tablespoon fresh rosemary
Salt and fresh ground pepper, to taste
Preparation
1
Debone, deskin, and cut chicken thighs as indicated in the ingredients list
2
Mix oil, garlic, thyme, and rosemary to dish and cover.
3
Place in fridge for at least 4 hours and up to 24 hours
4
1 hour before grilling, place skewers in water IF they are wood.
5
After the wood has been soaked, skewer thighs (one thigh per 10-inch skewer)
6
Preheat grill to approximately 400 degrees, but ensure there are two zones. A hot zone and an indirect heat zone.
7
Generously Salt and Pepper Skewers
8
Place skewers in indirect heat zone and cook for 10 minutes
9
Flip and cook for 10 more minutes
10
Check the internal temperature. If not at 165, flip again and cook for 5 more minutes
11
Repeat the previous step until internal temperature reaches 165 Fahrenheit.
12
Remove from heat and let rest for 5 minutes
13
Serve
.
About
These Grilled Chicken Kabobs are moist, easy, and tasty! Fire up that grill and make some of the best kabobs ever! With just a bit of care and temperature control, you can also make some really great grilled chicken shish Kabobs. Besides using the correct cut of chicken (thigh), and a simple marinade (olive oil, rosemary, thyme, garlic), we just need to cook this at an indirect heat. The extra time it takes will pay dividends in a juicy grilled chicken shish kabob.
Yield:
4 servings
Added:
Tuesday, July 3, 2018 - 10:58am
