SKEWERED SPANISH CHICKEN
Servings: 4
Prep time: 0:15:00
Bake/Cook time: 0:10:00
Calories: 326
Fat: 20 grams
Protein: 33 grams
Carbohydrates: 1 grams
Fiber: 0 grams
Net Carbs: 0 grams
1/4 cup olive oil
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley
1 teaspoon dried thyme
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 pounds skinless, boneless chicken thighs, cut into 1
1/2 pieces
1. Mix oil, lemon juice, parsley, thyme, paprika, salt and
pepper in a medium bowl and add chicken. Mix to coat
pieces. Cover and marinate in refrigerator at least 2
hours, stirring occasionally. Prepare grill for barbecue or
preheat broiler. Drain marinade into a small saucepan
and boil 3 minutes. Thread chicken pieces onto 8 long
metal skewers, leaving 1/4 between pieces. Grill over
medium-hot coals or broil, turning once and brushing
occasionally with marinade*, until tender and cooked
through, 10-12 minutes. *Do not brush with uncooked
marinade (see step 2).
A simple marinade makes chicken thighs tender and tasty. If you
wish, add red bell pepper pieces, zucchini or mushrooms to the
skewers.
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