Ingredients
Scale
- 3 tablespoons extra virgin olive oil
- 3 tablespoons freshly squeezed lemon juice (from 1–2 lemons)
- 1 tablespoon fresh thyme leaves
- 1½ teaspoons ground turmeric
- 1 teaspoon ground dried rosemary*
- 1½ teaspoons sea salt
- ½ teaspoon freshly ground black pepper
- 3 pounds boneless skinless chicken thighs (excess fat trimmed, cut into bite-size pieces)
- 2 lemons (sliced into rounds and then halved or quartered, seeds removed)
- Equipment: Metal or wooden skewers
Instructions
- ***NOTE: Prep time listed is hands-on time and does not include at least one hour for the chicken to marinate.
- Whisk together the olive oil, lemon juice, thyme, turmeric, rosemary, salt, and pepper in a large bowl. Add the chicken and toss to coat. Cover and marinate in the refrigerator for at least an hour. If you are planning to grill using wooden skewers, soak them in warm water while the chicken marinates.
- Thread the chicken and lemon slices onto metal or soaked wood skewers, packing the pieces together tightly. Add a lemon slice between every three or four pieces of chicken.
- Preheat a grill to medium-high or preheat the broiler. Grill for 5-6 minutes per side or broil for 10-12 minutes, until the chicken is just cooked through (a meat thermometer should read 165°F). Transfer to a platter and rest for five minutes before serving.
Notes
*It’s often easier to find whole dried rosemary leaves. I grind them into powder in a spice grinder. If you don’t mind the needle-like texture, you can also just finely chop the leaves.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main