Ingredients
Method
- Cut 8 chicken thighs into bite-sized squares, you should get about 4 pieces per thigh. Transfer to a medium bowl. Cover with 1/4 cup greek yogurt, 1 tbsp diced Calabrian peppers in oil, 2 tbsp olive brine and 2 tsp salt. Using a microplane or zester, grate in 2 garlic cloves and toss to evenly coat, then set aside to marinate for 30 minutes at room temperature. If you have more time, cover and keep in the fridge for up to 12 hours.
- When you're ready, coat the grill with neutral oil to prevent sticking and heat to 400°F. When the grill is hot, assemble the skewers, you should fit 8 pieces on each. Place the chicken on the hottest part of the grill and close the lid. Let cook at 400°F for 8-10 minutes, or until dark grill marks form. Flip and repeat. You'll know the chicken is cooked when an instant-read thermometer placed into the middle of the thickest piece reads 155-160°F. Remove and let rest for 5 minutes. The chicken will continue to cook while it rests.
- Serve with kale caesar salad, grilled vegetables or roasted potatoes.