- 8 boneless skinless chicken thighs , sliced into chunks
- 1 Tablespoon melted butter or olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly-cracked black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika (I prefer smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon seasoning salt
- 1/3 teaspoon Cajun seasoning
INSTRUCTIONS
- Rinse chicken and add before you dice into chunks. Add all of the spices and let it sit for15 minutes. Or you can also also cover the bowl and refrigerate for up to 1 hour Remove the chicken from the fridge if that’s what you chose to do.
- Preheat the grill to medium-high heat. If using wooden skewers, soak them in water for 15 minutes before using.
- take your Cut chicken and drizzle evenly with the olive oil.
- Thread the chicken evenly onto the skewers.
- Once the grill is hot, place the chicken kabobs evenly on the grill. Cook for 10-14 minutes, turning once halfway through, until the chicken is golden brown and cooked through (no longer pink on the inside).
- Transfer the kabobs to a clean plate, and loosely tent with aluminum foil. Let the chicken rest for at least 5-10 minutes.
- Then serve warm while the chicken is hot and juicy, drizzled with freshly-squeezed lemon juice if desired.
No comments:
Post a Comment