Chicken Thigh Kebabs with Chile-Yogurt Sauce
Simple and tasty, this sweet-smoky chicken recipe is a great go-to dish any night of the week.
- 0.5 cup plus 1 tablespoon extra-virgin olive oil
- Kosher salt
- 0.25 tsp crushed red pepper
- 0.5 tsp cayenne
- 1 Tbsp fresh lemon juice
- 1 cup plain Greek yogurt
- 8 boneless, skin-on chicken thighs (1 3/4 pounds), trimmed of excess fat and each thigh cut into 3 pieces
- 2 Tbsp sweet paprika
- Lemon wedge
In a large bowl, whisk 1/2 cup of the olive oil with the paprika. Add the chicken and toss to coat; let stand at room temperature for 15 minutes.
Meanwhile, in a small bowl, mix the yogurt, lemon juice, cayenne, crushed red pepper and the remaining 1 tablespoon of olive oil. Season with salt and black pepper and mix well.
Light a grill. Season the chicken with salt and black pepper and thread 3 pieces onto each of 8 skewers. Oil the grate and grill the chicken over moderate heat, turning occasionally, until golden brown and cooked through, about 10 minutes. Transfer the skewers to a serving platter and serve with the yogurt sauce and lemon wedges.
Make Ahead: The yogurt sauce can be refrigerated overnight.
Recipe Credit: Jimmy Bannos Jr.
Image Credit: John Kernick