Yuzu Kosho & Yogurt Chicken Skewers
Yuzu kosho and full fat greek yogurt create a simple, tangy marinade that keeps grilled chicken thighs extra juicy and full of flavor.
Ingredients:
2 cloves grated
2 Tbsp yuzu kosho
1/4 lemon
6 boneless, skinless thighs
1/4 cup olive oil
1.5 cup greek yogurt
tomato
cucumber
white rice to serve
red onion
S&P to taste
flat leaf pasley
cilantro
Instructions:
Cut chicken thighs into 2” pieces. Place in a large bowl with full fat greek yogurt, olive oil, yuzu kasha, grated garlic, lemon and a pinch of salt and pepper.
1.
Mix marinade thoroughly until all pieces are covered evenly. Cover and place in the fridge for ~30 min.
2.
After 30 minutes, remove from the fridge and arrange chicken onto metal barbecue skewers. Be careful not to overcrowd your skewers so that they can cook evenly. If you don’t have skewers, you can also place the marinated chicken pieces directly on the grill).
3.
Place on the grill over medium low heat, about 8-10 minutes on each side until cooked through.
4.
Serve with white rice, additional yuzu kosho and a salad of your choice- we used cucumber, tomato, red onion, cilantro, & parsley dressed with olive oil, lemon, S&P.
5.
Notes: Link to our grill setup + tools
