Red-Hot Marinated Chicken Skewers with Yogurt-Cilantro Sauce
Welcome to Greece
Encounter a fascinating world of mythical gods and curiously compelling antiquities, enjoy the breathtaking clarity of the Aegean Sea, bask in the Greek sun as its turquoise waters lap against white sandy beaches, stroll around picturesque spots by the sea or up in the mountains, admire the unique whitewashed island architecture, surf in crystal clear waters and go on some spectacular excursions during the day – but don’t forget to save some energy for the nightlife!
Are your bags packed, don’t you just wanna go to Greece? Yes, me too. I’ve never been but the architecture, history, people, overall beauty and oh the food draw me in like a longing stare from Aphrodite the Greek Goddess of Love and Beauty.
Well, tonight’s meal has a bit of Greece inspiration, maybe not complete authenticity, but the mindset and tastebuds are there. This is a lovely dish, so tasty, flavorful, spicy, and yet cool from the cilantro yogurt. Very easy to prepare. However the only caveat is that you will need to marinate the chicken for 4-6 hours prior to grilling, so prepare the night prior or early in the morning before going to work.
You might not be going to Greece today, but with this dish you too will say είναι νόστιμο which in Greek means it’s delicious! Thank you for reading and have a great new day tomorrow.
For the Red-Hot Marinade
- 1 tsp. chile de árbol powder
- 1 tsp. casabel chile powder
- 1 tablespoon ancho chile powder
- 1 tsp. cayenne
- 1 tablespoon. cumin seeeds
- 1 tablespoon honey
- 1 cup olive oil
- 2 cups orange juice
Combine all ingredients in a large bowl
For the Yogurt-Cilantro Sauce
- 1 cup plain greek low-fat yogurt
- 2 tablespoons of finely chopped cilantro
- 2 cloves garlic, minced
- 1 tablespoon lime juice
- Kosher salt and pepper to taste.
Combine all the ingredients in a medium bowl and season with salt and pepper. Let sit at room temperature for 30 minutes before serving to blend the flavors.
For the Chicken
- Red-Hot marinade
- 8 skinless and boneless chicken thighs, halved lengthwise
- 15 skewers
- Kosher salt
- Sixteen 8-inch flour tortillas
Place the chicken in a large baking dish, add the marinade, and turn to coat. Refrigerate, covered, 4-6 hours or overnight.
Soak wooden skewers in water for 2 hours. Preheat a grill to high. Remove chicken from marinade, shaking off any excess (discard the used marinade). Thread one skewer through the right side of each chicken thigh and one through the left, so that the meat will stay flat on the grill, and season with salt. Grill until cooked through, about 4 minutes on each side.
Grill the tortillas untill just warmed through. Arrange chicken on a serving platter and drizzle with the Yogurt-Cilantro Sauce. Fold the tortillas in half and place beside the chicken.
Recipe courtesy of Bobby Flay