Recipe: Green Goddess Chicken Skewers

EagleHeadline | Jun. 19, 2017

Today, I would like to introduce a wonderful recipe called Green Goddess Chicken Skewers. Marinaded herby, garlicky goodness, these grilled chicken skewers need to be at your next BBQ party.



½ cup mayonnaise

⅓ cup buttermilk

½ cup fresh chives, chopped

¼ cup fresh parsley, roughly chopped

¼ cup fresh mint leaves

2 Tbsp fresh tarragon, chopped

1 tsp red chili flakes

1 Tbsp champagne vinegar

2 tsp capers

2 garlic cloves, minced

Kosher salt and freshly ground black pepper, to taste

Chicken Skewers:

2 lbs boneless, skinless chicken thighs, fat removed, cut into ½-inch pieces

Bamboo skewers, soaked overnight in water

Let's get Cooking...

Place all marinade ingredients in the bowl of a blender or food processor fitted with a chopping blade and blend or pulse until smooth, about 45 seconds. Set aside.

Add the meat to a large Ziploc bag or bowl and pour half of the marinade over the chicken, leaving the rest for dipping. Let marinate for at least 2 hours or overnight.

Preheat a gas grill or cast-iron grill pan over medium-high heat.

Fill each skewer with chicken, making sure to tightly pack the meat, leaving a 2 or 3-inch exposed end for easier handling.

Place chicken skewers in a single layer on the hot grill pan and cook for about 5 minutes on each side until the internal temperature reaches 165ºF.

Serve the skewers with a drizzle of marinade over a bed of hummus or labneh, seasoned with olive oil, zaatar, flaked sea salt and pomegranate seeds.

Watch the video below:

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