烤鸡肉串
主菜2小时35分钟4 份简单关于此食谱
多汁、金黄烤焦的鸡肉串，用橄榄油、柠檬、大蒜和香草的明亮混合物腌制。这是那种可靠的后院食谱，每个人都会要求——简单到足以在工作日烹饪，印象深刻到足以在烧烤活动中供应。腌料做了所有繁重的工作，每次都保持鸡肉湿润和美味。
步骤说明
- 1
If using wooden skewers, submerge them in water and soak for at least 30 minutes. This prevents them from scorching on the Grill.
- 2
In a large Mixing Bowl, whisk together the Olive Oil, Lemon Juice, Lemon Zest, minced Garlic, dried Oregano, smoked Paprika, Cumin, Kosher Salt, Black Pepper, and Red Pepper Flakes (if using) until well combined.
- 3
Add the Chicken Thighs chunks to the marinade and toss well to coat every piece. Cover the Mixing Bowl with Plastic Wrap (or transfer to a Ziploc Bag) and refrigerate for at least 2 hours, or up to 8 hours. Don't marinate longer than 8 hours — the Lemon Juice can break down the texture.
- 4
When ready to cook, preheat your Grill to ^[medium-high heat] (around ![425–450°F]). Clean the grates well and oil them lightly using a folded paper towel dipped in Olive Oil, held with Tongs.
- 5
Remove the Chicken Thighs from the marinade and thread the pieces onto the skewers, leaving a small gap between each piece so heat can circulate. Aim for 4–5 pieces per skewer. Discard the used marinade.
- 6
Place the skewers on the hot Grill. Cook for 5–6 minutes on the first side without moving them — this builds a nice char. Flip and cook for another 5–6 minutes on the second side.
- 7
Check for doneness using an Meat Thermometer. The Chicken Thighs is done when the thickest piece reads %[165°F internally]. If needed, rotate to a cooler part of the Grill and cook 1–2 more minutes.
- 8
Transfer the skewers to a clean plate or Cutting Board and let them rest for 3–5 minutes. This helps the juices redistribute for a juicier bite.
- 9
Arrange the skewers on a serving platter, sprinkle with fresh chopped Parsley, and serve immediately with Lemon wedges on the side for squeezing over the top.
