Spicy Grilled Chicken Satays With Oregano
serves 2-4
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8 boneless, skinless chicken thighs
2 tablespoons olive oil
salt and pepper
1 tablespoon chopped fresh oregano
1/2 teaspoon red pepper flakes
prep: 15 minutes
total: 50 minutes
wooden skewers
grill
tongs
1. Soak the skewers in water for 20 minutes.
2. Preheat one side of the grill to high and the other side to low. (If using charcoal, start a two-zone fire.)
3. Thread each chicken thigh lengthwise onto a skewer. Coat the chicken lightly with olive oil and season the thighs generously with salt and pepper, oregano and red pepper flakes.
4. Put skewers on the grill over high heat and let them develop dark brown grill marks, then turn them to sear on the second side. Move them to the low heat and close the grill. Cook, checking them often, until they're cooked through and just firm to the touch, 8-10 minutes.
2. Preheat one side of the grill to high and the other side to low. (If using charcoal, start a two-zone fire.)
3. Thread each chicken thigh lengthwise onto a skewer. Coat the chicken lightly with olive oil and season the thighs generously with salt and pepper, oregano and red pepper flakes.
4. Put skewers on the grill over high heat and let them develop dark brown grill marks, then turn them to sear on the second side. Move them to the low heat and close the grill. Cook, checking them often, until they're cooked through and just firm to the touch, 8-10 minutes.
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