Garlic Chicken Pinchos – Jason Palin

Delicious hot, but also great the next day for lunch if you keep them wrapped up in the fridge overnight.

Happy cooking!

Preparation time – 30 minutes

Cooking time – 60 minutes approx.

Feeds – 4 depending on how hungry you are!

Ingredients

• 500g boneless chicken thighs
• 2 cloves garlic chopped
• 1tsp paprika
• 1tbsp fresh thyme chopped
• Juice of 1 lemon
• 3tbsp olive oil
• Pinch of salt and pepper to taste.
• 8 wooden skewers soaked in water for around 30 minutes before cooking.

 Method

1. Place the chicken in a bowl.
2. Add garlic, paprika, thyme, lemon juice, oil, sea salt and freshly ground pepper and mix well to coat the meat.
3.  
4. Cover with a plastic wrap and place in the refrigerator to marinate for about 30 minutes.
5. Pre-heat a cast iron griddle pan or frying pan on a medium heat.
6. Thread the pieces of chicken onto the skewers.
7. Cook the pinchos in the pan, turning and basting with the remaining marinade for 15 to 20 minutes or until the chicken is cooked through.
8.  
9. Serve immediately with your favourite dip. Sweet chilli sauce is amazing with this!