Caribbean Chicken Thigh Kebabs

Big Green Egg

Thanks to Greensbury Market for the chicken that inspired this recipe

PREP TIME

30 Minutes

EGG TEMP

400°F/204°C

COOK TIME

15 Minutes

SERVINGS

1-4

Ingredients

1 lb (0.5 kg) boneless chicken thighs, cut into 1 inch (3 cm) pieces
1/3 cups (80 ml) orange juice
1 teaspoon (5 ml) minced cilantro
2 garlic cloves, minced
1 small sweet white onion, cut into 1/2 inch (1 cm) pieces
4-6 whole mini orange and red mini peppers
1/2 pineapple - save a few whole rings to grill
1 fresh lime, cut into wedges
1/3 cups (80 ml) melted butter or olive oil
1 tablespoon (15 ml) fresh cilantro for garnish and butter
Salt and pepper to taste
Crushed red pepper - optional

Instructions

Step 1

Set the EGG for direct cooking without the convEGGtor at 400°F/204°C.

Step 2

In a large bowl, stir together the melted butter or olive oil, 1/3 cups (80 ml) orange juice, minced garlic, salt and pepper to taste. Squeeze a few wedges of the fresh lime juice into sauce and stir in 1 teaspoon (5 ml) minced cilantro. Set aside.

Step 3

Thread chicken, onion, pineapple and whole mini peppers onto the skewers and brush with the cilantro lime butter marinade. Brush the pineapple rings with marinade and set aside.

Step 4

Lightly oil the cooking grid. Grill the skewers for 8 to 12 minutes (turning so they don't burn) or until the internal temperature reaches 165°F/73°C. Remove from the EGG and grill the pineapple rings.

Step 5

Plate and top with minced cilantro for garnish. If you like your food a bit spicier, sprinkle with crushed red pepper flakes.

Instructions

Set the EGG for direct cooking without the convEGGtor at 400°F/204°C.
In a large bowl, stir together the melted butter or olive oil, 1/3 cups (80 ml) orange juice, minced garlic, salt and pepper to taste. Squeeze a few wedges of the fresh lime juice into sauce and stir in 1 teaspoon (5 ml) minced cilantro. Set aside.
Thread chicken, onion, pineapple and whole mini peppers onto the skewers and brush with the cilantro lime butter marinade. Brush the pineapple rings with marinade and set aside.
Lightly oil the cooking grid. Grill the skewers for 8 to 12 minutes (turning so they don't burn) or until the internal temperature reaches 165°F/73°C. Remove from the EGG and grill the pineapple rings.
Plate and top with minced cilantro for garnish. If you like your food a bit spicier, sprinkle with crushed red pepper flakes.

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