Big Green Egg: Caribbean Chicken Thigh Kebabs
Dinner / Grill / Chicken
Big Green Egg
From the official Big Green Egg kitchen this grilled chicken thigh kebab recipe is easy, can be on the table in less than 30 minutes and incorporates bright Caribbean flavors! Made with Greensbury's organic, free-range chicken thighs.
Don't have a Big Green Egg? Not a worry--this recipe works great on any grill!
1 lb. organic boneless, skinless chicken thighs (cut into 1-inch pieces)
1/3 cub orange juice (preferably fresh squeezed)
1 tsp. minced cilantro
2 garlic cloves (minced)
1 small, sweet white onion, cut into 1/2 inch pieces
4-6 whole red and orange mini-peppers
1/2 fresh pineapple (save a few whole rings to grill separately)
1 fresh lime, cut into wedges
1/3 cup melted butter (or olive oil)
1 Tbsp. fresh cilantro for garnish
Salt and pepper, to taste
Crushed red pepper (optional)
Set the EGG for direct cooking without the convEGGtor at 400°F
In a large bowl, stir together the melted butter or olive oil, 1/3 cup orange juice, minced garlic, salt and pepper to taste. Squeeze a few wedges of the fresh lime juice into sauce and stir in 1 teaspoon minced cilantro. Set aside.
Thread chicken, onion, pineapple and whole mini peppers onto the skewers and brush with the cilantro lime butter marinade. Brush the pineapple rings with marinade and set aside.
Lightly oil the cooking grid. Grill the skewers for 8 to 12 minutes (turning so they don’t burn) or until the internal temperature reaches 165°F. Remove from the EGG and grill the pineapple rings.
Plate and top with minced cilantro for garnish. If you like your food a bit spicier, sprinkle with crushed red pepper flakes.