Grilled Moroccan Chicken Thigh Skewers

Course: Main Dish

Cuisine: Fusion, Mediterranean

Prep Time: 10

Cook Time: 15

Marinating Time: 30

Total Time: 55

Servings: servings

Calories: 450kcal

Author: Jazzmine Woodard

Tender, juicy chicken kabobs marinated in Moroccan spices and grilled to perfection

Print Recipe

Equipment

1 cutting board
1 knife
1 mixing bowl
6 skewers
1 grill pan or a gas grill or smoker

Ingredients

3 pounds boneless skinless chicken thighs
½ cup olive oil
1 lemon for juice
1 tablespoon brown sugar
1 tablespoon chili powder
1 tablespoon coriander
1 tablespoon cumin
1 ½ teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon cinnamon
fresh mint optional garnish

Instructions

Using a knife or kitchen shears, cut the chicken into pieces about 1 ½ inch thick. Try to cut the chicken uniformly so that the skewers will cook evenly.
3 pounds boneless skinless chicken thighs
Mix up olive oil, lemon juice, brown sugar, chili powder, coriander, cumin, kosher salt, black pepper, and cinnamon until combined into a marinade.
½ cup olive oil, 1 lemon, 1 tablespoon brown sugar, 1 tablespoon chili powder, 1 tablespoon coriander, 1 tablespoon cumin, 1 ½ teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon cinnamon
Coat chicken pieces in marinade, cover, and place in refrigerator to chill for at least 30 minutes (up to eight hours). Meanwhile, chop the mint leaves and set aside.
fresh mint
Heat a grill pan on the stove top over medium high flame OR preheat your grill to about 400 degrees. (This is typically between the medium and high settings on a gas grill using indirect heat.)
Thread the chicken pieces onto skewers and cook for about 6-8 minutes per side or until cooked through. See recipe notes on checking for doneness. Serve with chopped mint.

Notes

Preparation

You can make this chicken up to two days in advance as long as it's stored properly. And you can prep the marinade up to four days ahead of time.

Troubleshooting

How to know when my skewers are done? Chicken should be white and opaque on the inside with a browned, charred appearance on the outside. The meat will be juicy but any juices should run clear. Use a meat thermometer to confirm the chicken has reached 165 degrees Farenheit if you're unsure.

Storage

To store, place the grilled skewers in an airtight container within two hours of cooking and transfer to the refrigerator. They'll keep for up to four days. You can also remove the chicken from the sticks before storing for convenience.

Nutrition