Americans have a love affair with their grills and with the warmth of these late winter evenings, we are excited by the prospect of cooking outdoors again. This is a dish you can prepare the night before or in the morning just before heading out the door. Cut and season boneless chicken thighs, skewer and place in large ziplock bag to marinate throughout the day, and when you get home, fire up the grill.
Serve with warm, whole grain pita bread, chopped Israeli salad and assorted sauces including Harissa, some tangy Greek yogurt and fresh mint. Serve with your favorite North Fork rose wine.
Chicken Brochettes:
2 pounds skinless, boneless chicken thighs, cut into 2″ pieces
2 garlic cloves, chopped
1/2 cup fresh flat-leaf parsley, finely chopped
2 teaspoons ground cumin
1/4 teaspoons paprika
1/4 teaspoon crushed red pepper flakes
Kosher salt
Vegetable oil
In a medium bowl, toss together the chicken, cumin, paprika, parsley, and crushed red pepper, then season to taste with salt. Cover and chill for at least 2 hours. The chicken can be chilled in the marinade for up to 12 hours ahead of time.
Preheat your grill by oiling and prepping for medium-high heat. Grill until meat is cooked through, turning occasionally–about 8-12 minutes.
