Grilled Lemon Herb Chicken Skewers with Charred Pineapple

Allergens

Eggs, Gluten, Dairy, Soy, Fish

Ingredients

• 8 large chicken thighs, boneless and skinless
• 1/2 cup olive oil
• Zest and juice of 3 lemons
• 4 cloves garlic, minced
• 1 tablespoon dried oregano
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 pineapple, peeled, cored, and cut into 1
• inch chunks
• Wooden or metal skewers

Instructions

1. In a large mixing bowl, whisk together olive oil, lemon zest and juice, garlic, oregano, cumin, smoked paprika, salt, and pepper.
2. Cut the chicken thighs into bite sized pieces and add them to the marinade. Toss well to coat. Cover and refrigerate for at least 30 minutes or up to overnight.
3. Preheat your grill to medium high heat. Thread the marinated chicken onto skewers, alternating with pineapple chunks.
4. Grill the skewers over direct heat until the chicken is cooked through and the pineapple has nice char marks, about 6 minutes per side.
5. Remove from grill and serve immediately.

Chef’s Insight

Don't be afraid to play around with different herbs or spices in the marinade; rosemary, thyme, and cayenne pepper would all make delicious variations.

Notes

The marinade can also be used as a basting sauce while grilling for added flavor and moisture.