Wednesday, June 17, 2020
I’ve specified boneless skinless chicken thighs for this recipe. They’re more flavorful than chicken breasts, and easier to cook without drying out. I know some people prefer white meat (my husband included) but I’d urge you to try the chicken thighs — I’ve made it both ways, and it’s far superior with dark meat.
Adapted from : onceuponachef.com
INGREDIENTS :
- skewers
- 3 multicolored bell peppers, cut into medium pieces
- 1/2 lemon, juiced
- 3 garlic cloves (minced)
- 1 tsp dried oregano
- 1/8 cup olive oil
- 1/8 cup soy sauce
- 2 lbs boneless chicken thighs, cut into medium pieces
INSTRUCTIONS :
- Number one : Place the chicken pieces in the large bowl and add the rest of the ingredients. Mix everything well. Cover, and refrigerate for 2 to 24 hours (the longer, the better).
- Number two : Preheat the grill to medium-high heat. Arrange the chicken and peppers onto the skewers.
- Number three : Oil the grilling grate. Cook for about 7 minutes on each side, until the chicken is well done.