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Ingredients
- 2 T. fresh lime juice
- 4 garlic cloves
- 1 piece (2 in.) ginger, chopped
- 2 jalepenos, chopped
- 1 c. yogurt
- 8 boneless, skinless chicken thighs (~ 1.75 lb.)
Preparation
Step 1
1. In a blender, puree lime juice, garlic, ginger, and chiles. Add yogurt, and blend until smooth.
2. Trim chicken, halve each lengthwise. Thread 4 chicken pieces on each of 4 long skewers. Arrange skewers in a nonmetallic dish; pour marinade over and turn to coat. Cover; refrigerate at least 2 hours or up to overnight, turning periodically.
3. Heat grill to high; lightly oil grates. Place skewers on grill. Cover grill; cook, turning occasionally, until grill marks are visible and chicken is no longer pink in the center, 8 to 10 minutes.