Easy Marinated Chicken Skewers

By Leite's Culinaria

Ingredients

1 1/2 inch piece of fresh ginger
2 garlic cloves
6 tablespoons low-sodium soy sauce
1 1/2 tablespoons white wine vinegar or fresh lime juice
1 tablespoon honey
1 teaspoon ground coriander
1 teaspoon Kashmiri chile powder or mild chile powder
1 pound boneless skinless chicken thighs (cut into 1-inch (2.5 cm) pieces)
Nonstick cooking spray

Prep Time20mins
Cook Time8mins
Servings4

Instructions

In a mortar and pestle, crush the ginger and garlic, then stir in the soy sauce, vinegar or lime juice, honey, coriander, and chile powder to make a marinade. Alternatively, the marinade ingredients can be blitzed in a food processor.

Place the chicken in a bowl, pour over the marinade, and mix well to ensure all the pieces are coated. Cover the bowl and leave to marinate in the fridge for at least 2 hours or preferably overnight. Bring the chicken to room temperature before cooking, about 30 minutes.

If you are using a broiler, it is better to use wooden skewers. Soak four skewers in water for 20 to 30 minutes before threading the chicken onto the skewers. Preheat the broiler on high with a rack set 4 to 6 inches (10 to 15 cm) from the heat source.If you are using a grill, metal skewers work best. Divvy the chicken between four skewers and thread the chicken onto the skewers. Preheat the grill to medium-high heat and spray with nonstick cooking spray.

Grill or broil the skewers until the chicken is cooked all the way through and an internal temperature of 165°F (74°C) is reached, 3 to 6 minutes per side. Serve.