BOB & LENORE's COOKBOOK

MEDITERRANEAN CHICKEN

As seen in our SEPTEMBER DINNER SHOW menu.

Ingredients:

2 Tablespoons cilantro, chopped
¼ cup parsley, chopped
4 ounces lime juice
8 ounces white wine
1 teaspoons thyme
1 tsp oregano
1 Tablespoons old bay
1 head garlic, mashed
1 Tablespoons chili paste
1 teaspoon sea salt
1 onion, fine mince
8 ounces vegetable oil
6 boneless chicken thighs (serves 4-6)
12 wooden skewers, soaked in cold water about 15 minutes

Method:

Combine marinade ingredients and place in large zip bag; add chicken and marinate a minimum of 12 hours. Remove chicken and cut in half through the center where the bone used to be; weave two skewers about a half inch apart through one piece chicken then another, so that you have 2 half pieces next to each other sharing 2 skewers. Preheat grill. Place chicken, skin side down on the grill and cook through, turning once (cooking time may vary depending upon size of thigh used).

TO RECIPES

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