You may also like
Categories:
white onion garlic arbol rosemary oregano lemon juice extra-virgin olive oil chicken kosher salt pepper rosemary lime wedges
Viewed: 8 - Published at: 5 years agoIngredients
- 1/2 small white onion, finely chopped
- 3 garlic cloves, minced
- 2 dried chiles de arbol, crumbled (or 1/2 teaspoon crushed red pepper)
- 1 teaspoon minced rosemary
- 1 teaspoon dried Mexican oregano, crumbled
- 1/4 cup fresh lemon juice
- 1/4 cup extra-virgin olive oil
- 2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- Kosher salt
- Pepper
- 8 sturdy 12-inch rosemary sprigs, leaves on bottom half removed
- Lime wedges, for serving
Method
- In a large bowl, combine the onion, garlic, chiles, minced rosemary, oregano, lemon juice and olive oil; set aside 1/4 cup of the marinade.
- Season the chicken with salt and pepper and add it to the bowl.
- Mix well, cover and marinate for 30 minutes.
- Light a grill.
- Remove the chicken from the marinade and thread the pieces onto the rosemary skewers; discard the marinade.
- Oil the grate and grill the chicken over moderate heat, turning occasionally and basting with the reserved marinade, until golden and cooked through, 15 to 20 minutes.
- Serve with lime wedges.
