Grilled Chicken Thigh Skewers | Tender and Juicy
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Frigărui fragede și aromate din pulpe suculente de pui dezosate, alternate pe frigăruie cu ardei gras dulce și ceapă roșie, marinate cu cimbru, usturoi și boia dulce, fripte la perfecție pe grătar.
Ingredients
Preparation method
Preparation and marinating
Cut the boneless chicken thighs into bite-sized cubes (about 3-4 cm). In a large bowl, mix the sunflower oil with the minced garlic cloves, dried thyme, sweet paprika, salt, and ground black pepper.
Add the meat cubes to the marinade and massage them well to distribute the seasonings evenly. Cover the bowl and let the meat marinate for at least 30 minutes (or refrigerate for up to 2 hours for a more intense flavor).
Assembling skewers
If using wooden skewers, soak them in cold water for 20-30 minutes to prevent them from burning on the grill.
Chef's tip
Using boneless chicken thighs instead of chicken breasts guarantees tender and juicy skewers that do not dry out on the grill.
For an authentic smoky aroma, you can add a pinch of smoked sweet paprika or brush the skewers with the remaining marinade during the first few minutes of grilling.
15 min
Under an hour
