A very good way to bake chicken thighs in the oven, in order to end up with meat that is as close as possible to a kebab, namely, a crust on top with small cakes, and inside – tender and juicy. The only thing missing in such a kebab in the oven is the smell of haze. And so, it turns out an excellent barbecue at home in the oven.

Summary

Ingredients

• Chicken thighs (without bones and skin) – 550-600 g
• Bulb onions – 3 pcs.
• Garlic – 1-2 cloves
• Kefir – 150 ml
• Adjika – 1 tbsp
• Salt to taste
• Ground black pepper – to taste

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Instructions

1. Pierce boneless, skinless chicken thighs all over with a fork or meat tenderizer. Cut into large chunks.
2. Place chicken chunks in a container. Add 1-2 minced garlic cloves.
3. Cut 1 onion into thin half-rings, add to the chicken, and season with salt to taste.
4. Toss everything by hand for 1 min to release juices.
5. Add ground black pepper to taste, 1 tbsp adjika, and 150 ml kefir. Mix well.
6. Cut the remaining 2 onions into very thin slices (about 0.5-0.7 mm thick, like shish kebab) and carefully add to the marinade, keeping the rings intact.
7. Cover the container and refrigerate for at least 3-4 hours, or preferably overnight.
8. Soak wooden or bamboo skewers in water for at least 30 min.
9. Preheat oven to 270°C (518°F).
10. Thread the marinated chicken and onion slices onto skewers, alternating pieces. Pierce each chicken chunk twice with the skewer for stability.
11. Line a baking dish with foil and place on the highest oven rack. Position the kebab skewers across the top of the dish, resting on the rim.
12. Bake for 15-20 minutes on the highest oven level, close to the top heating element. Every 3-5 minutes, turn the skewers and brush with the juices accumulated in the dish. Chicken is done when it reaches 74°C (165°F) internal temperature.