Recipe courtesy of Bobby Flay
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Total:
2 hr 30 min
Prep:
15 min
Inactive:
2 hr
Cook:
15 min
Yield:
6 servings
Level:
Intermediate

Nutrition Info

Healthy
Total:
2 hr 30 min
Prep:
15 min
Inactive:
2 hr
Cook:
15 min
Yield:
6 servings
Level:
Intermediate

Nutrition Info

Healthy

Ingredients

Directions

Watch how to make this recipe.

Special equipment: 24 wooden skewers, soaked in water for 3 to 4 hours

Skewer each half chicken thigh with 2 skewers so that they lay flat. Place the chicken in a large shallow baking dish.

Whisk together the orange juice, lime juice, oil, chili powder, and garlic. Pour over the thighs and marinate in the refrigerator 1 to 4 hours.

Prepare a charcoal grill to high heat.

Remove the thighs from the marinade and sprinkle with salt and pepper on both sides. Place the thighs directly over the coals and cook until each side becomes golden brown and slightly charred, about 4 minutes per side. Turn, cover the grill and cook for another few minutes until tender.

Remove from the grill and let rest 5 minutes. Cut the thighs directly down the center creating 2 skewers. Remove the chicken from the skewers and serve garnished with scallions and lime wedges.

Pairs well with Pinot Grigio

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