Low Iodine Garlic-Rosemary Chicken Skewers
Total time1 hr 35 min
Prep time20 min
Cook time15 min
4.5(24)
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Learn more →Ingredients
4 servings
For the marinade and skewers
- 1.5 lb boneless, skinless chicken thighs, cut into 1.5-inch pieces
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped
- 1 tsp fresh thyme leaves
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 1 tsp fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
For serving
- 1 tbsp fresh parsley, chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
In a large mixing bowl, whisk together the olive oil, garlic, rosemary, thyme, lemon zest, lemon juice, turmeric, ginger, and salt until combined.
- 2
Add the chicken pieces to the bowl and toss until every piece is evenly coated. Cover and refrigerate for at least 1 hour and up to 8 hours.
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