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Citrus-Cilantro Chicken Skewers

Citrus-Cilantro Chicken Skewers

By Julia RackowOctober 13, 2020

  • Makes
    4 to 6 servings
  • Cook Time
    30 minutes
  • Active time plus cooling
    20 minutes active
  • Rating

Cuban mojo inspired these tangy-sweet chicken skewers that are cooked under the broiler. A mixture of citrus zest and juice, cilantro, vinegar and garlic doubles as a quick marinade and sauce for serving on the side. Grapefruit or oranges work equally well here; when zesting the fruit make sure to remove only the colored peel, not the bitter white pith underneath. For easiest cleanup, line the baking sheet with foil before placing the skewers on top.

Ingredients

  • Grated zest of 1 grapefruit OR 2 medium oranges, plus 4 tablespoons juice, divided

  • 1

    cup lightly packed fresh cilantro, chopped

  • ¼

    cup packed brown sugar OR honey

  • 3

    tablespoons neutral oil, divided

  • 2

    tablespoons white wine vinegar

  • 2

    medium garlic cloves, finely grated

  • Kosher salt

  • 2

    pounds boneless, skinless chicken thighs, halved lengthwise

Stir together the zest, 2 tablespoons of the juice, cilantro, sugar, 2 tablespoons of the oil, vinegar, garlic and 2 teaspoons salt. Transfer 2 tablespoons of the mixture to a small bowl. Add to it the remaining 1 tablespoon oil and 2 tablespoons juice; set aside. Toss the chicken with the original mixture, then scrunch onto metal skewers. Place on a rimmed baking sheet. Heat the broiler with a rack 4 inches from the element. Broil until lightly charred, about 12 minutes, flipping once halfway through. Serve with the reserved sauce.

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