Chicken Skewers w Ginger Cumin Marinade and a Good Char.
Sam Sifton writes in what to cook this weekend in NYT Cooking 2022-07-22. Chicken Skewers. he writes there are two rules about grilling chicken. the first is the process. Put it on the fire. Second let it rest. Simple enough. it is a good plan to cook out side as today is going to hit 100F. Again.
Sam continues: Employ those rules (above) when you make Clare de Boer’s Grilled Chicken Skewers basted with Tarragon and Mint butter.
nice combinations.
Chicken skewers w ginger and cumin yogurt marinade
chicken skewers are marinaded with with a ginger-and-cumin yogurt. As they are cooked, the skewers are basted with a tarragon-mint
Equipment
- Very Hot Grill
- skewers
- Pestle
Ingredients
Chicken
- 2 1/2 Pounds Chix thighs
Pita Bread
Scallions
Marinade
- 2 1/2 cups greek yogurt
- 1/4 cup lime Juice =~ 2 limes
- 1 Tblspoon olive Oil
- 1 clove garlic crushed
- 1 piece ginger
- cumin seed seeds roasted and ground in pestle
Herb Butter
- kosher salt
- 1/4 cup unsalted butter
- 2 table spoon lime juice
- 1/4 cup fresh Tarragon and Mint
Instructions
- prepare the marinade. Reserve 1 cup for serving. Place the chicken in a plastic sealable bag w marinade. Refrigerate for 1 hour (#or upto 48 hours). Skewer the chicken. If the skewers are wooden – soak in water. as it is cooking, baste with tarragon / mint butter.Cook on a hot grill for good char.Grill until done.
Notes
Restraint and a hot grill are key to getting char