These chicken thigh kebabs are marinated in onions and fried in the oven under the grill.
Summary
| Course | Main Dish |
| Servings (Default: 4) |
Ingredients
Ingredients- Chicken thighs (sliced) – 450 g
- Long grain rice – 1 cup
- Small lime zest – 1 tbsp
- Fresh cilantro – 2 tbsp
- Salt to taste
- Lime wedges for serving
- Bulb onions (chopped on a grater) – 1 pc.
- Garlic – 1 clove
- Chili green – 2 pcs.
- Fresh ginger – 2.5 cm
- Ground allspice – 1 teaspoon
- Dried thyme – 1.5 teaspoon
- 1/2 lime juice
- Olive oil – 2 tbsp
Print Recipe
Pin Recipe Instructions
- Make the marinade: Combine the onion, garlic, green chili, ginger, allspice, thyme, juice of 1/2 lime, and olive oil in a food processor. Pulse until smooth.
- Marinate the chicken: Place the chicken in a large bowl, pour the marinade over it, and mix well. Cover and refrigerate for 5 minutes.
- Cook the rice: Boil the rice in salted water until tender, about 15-18 minutes or follow package instructions. Drain and stir in the lime zest and cilantro.
- Grill the kebabs: Thread the marinated chicken onto water-soaked skewers. Place under a broiler on high heat (230°C / 450°F) or over a grill on medium-high heat (200°C / 390°F) for 12-15 minutes. Turn every 2-3 minutes until the chicken reaches 74°C (165°F) internally.
- Serve: Arrange the kebabs with the rice and lime wedges.
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