• Jonathan Desai

Citrus-Cilantro Chicken Skewers

Cuban mojo, a multipurpose blend of garlic, citrus and olive oil, inspired these tangy-sweet chicken skewers. We combine citrus zest and juice, cilantro, vinegar and garlic; the mixture doubles as 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 pith underneath. For easiest cleanup, line the baking sheet with foil before placing the skewers on top.

Serves 4—6


  • 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

1. Heat the broiler with a rack 4 inches from the element. 2. In a medium bowl, stir together the zest, 2 tablespoons juice, cilantro, sugar, 2 tablespoons oil, vinegar, garlic and 2 teaspoons salt. Transfer 2 tablespoons of the mixture to a small bowl. Add it to the remaining 1 tablespoon oil and remaining 2 tablespoons juice; set aside. 3. Toss the chicken with the original mixture, then scrunch onto metal skewers. Place on a broiler-safe rimmed baking sheet. 4. Broil until lightly charred, about 12 minutes, flipping once halfway through. Serve with the sauce.

© 2020 by Christopher Kimball. Excerpted from Milk Street: Cookish by permission of Voracious, an imprint of Little, Brown and Company. New York, NY. Images © Connie Miller.

Courtesy of Reminder Media, American Lifestyle

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