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We look to charred lemons to boost the flavor of chicken
Milk Street Bowtie Moroccan Ginger-Lemon Chicken Skewers

Moroccan Ginger-Lemon Chicken Skewers

30 minutes

Free

Grilled lemon halves, drizzled with honey and squeezed over the charred chicken skewers, added a final note of sweet-tart acidity that helped balance all the bold, savory seasonings. Minced fresh cilantro, parsley or mint brings bright color and a herbal freshness to the dish. Use whichever you prefer, or any combination of the three.

3 lemons
1/4 cup extra-virgin olive oil, plus extra to serve
2 garlic cloves, grated
1 tablespoon grated fresh ginger
1 tablespoon ground cumin
1 tablespoon ground coriander
2 teaspoons kosher salt
1 teaspoon ground black pepper
3 tablespoons honey, divided
1 1/2 pounds boneless, skinless chicken thighs
1/4 cup minced fresh cilantro, flat-leaf parsley or mint
Ingredients
  • 3

    lemons

  • ¼

    cup extra-virgin olive oil, plus extra to serve

  • 2

    garlic cloves, grated

  • 1

    tablespoon grated fresh ginger

  • 1

    tablespoon ground cumin

  • 1

    tablespoon ground coriander

  • 2

    teaspoons kosher salt

  • 1

    teaspoon ground black pepper

  • 3

    tablespoons honey, divided

  • pounds boneless, skinless chicken thighs

  • ¼

    cup minced fresh cilantro, flat-leaf parsley or mint

Directions
  1. 01
    With a wand-style grater, use 1 lemon to grate 1 tablespoon of zest and squeeze 2 tablespoons of juice. In a large bowl, stir together the zest, juice, oil, garlic, ginger, cumin, coriander, salt, pepper and 2 tablespoons of the honey.
    See Demo
    Moroccan Chicken Skewers Step 1
  2. 02
    Cut each chicken thigh crosswise into 3 strips. Add the chicken to the marinade, toss and set aside for 15 to 30 minutes. Meanwhile, prepare a grill for direct cooking over medium-high heat. For a charcoal grill, spread a large chimney three-quarters full of hot coals evenly over the grill bed; open the bottom grill vents. For a gas grill, set all burners to high. Heat the grill, covered, for 10 to 15 minutes, then clean and oil the cooking grate. If using gas, reduce the burners to medium-high just before adding the chicken.
    See Demo
    Moroccan Chicken Skewers Step 2
  3. 03
    Thread the chicken onto four 12-inch metal skewers, scrunching multiple pieces onto each skewer. Cut the remaining 2 lemons in half. Grill the chicken and lemon halves (cut side down) until the chicken is well charred all over, 10 to 12 minutes, turning halfway through. Remove the lemons once their cut sides are nicely charred.
    See Demo
    Moroccan Chicken Skewers Step 3
  4. 04
    Transfer the skewers and lemon halves to a platter. Drizzle the remaining 1 tablespoon of honey over the cut sides of the lemons. Squeeze the juice from 1 lemon half over the chicken, drizzle with olive oil and sprinkle with cilantro. Serve with the remaining lemon halves on the side.
    See Demo
    Moroccan Chicken Skewers Step 4
Tip: Don’t marinate the chicken longer than 30 minutes. Any longer than that and the lemon juice and ginger will make it mushy.
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Moroccan Ginger-Lemon Chicken Skewers

Get Ready to Cook

4

Servings

30 minutes

Tip

Don’t marinate the chicken longer than 30 minutes. Any longer than that and the lemon juice and ginger will make it mushy.

Ingredients
  • 3

    lemons

  • ¼

    cup extra-virgin olive oil, plus extra to serve

  • 2

    garlic cloves, grated

  • 1

    tablespoon grated fresh ginger

  • 1

    tablespoon ground cumin

  • 1

    tablespoon ground coriander

  • 2

    teaspoons kosher salt

  • 1

    teaspoon ground black pepper

  • 3

    tablespoons honey, divided

  • pounds boneless, skinless chicken thighs

  • ¼

    cup minced fresh cilantro, flat-leaf parsley or mint

Step 1 of 4

Grate and combine

1
lemon
¼
cup extra-virgin olive oil
2
garlic cloves, grated
1
tablespoon grated fresh ginger
1
tablespoon ground cumin
1
tablespoon ground coriander
2
teaspoons kosher salt
1
teaspoon ground black pepper
2
tablespoons honey

With a wand-style grater, use 1 lemon to grate 1 tablespoon of zest and squeeze 2 tablespoons of juice. In a large bowl, stir together the zest, juice, oil, garlic, ginger, cumin, coriander, salt, pepper and 2 tablespoons of the honey.

Step 2 of 4

Cut the chicken and prepare the grill

pounds boneless, skinless chicken thighs

Cut each chicken thigh crosswise into 3 strips. Add the chicken to the marinade, toss and set aside for 15 to 30 minutes. Meanwhile, prepare a grill for direct cooking over medium-high heat. For a charcoal grill, spread a large chimney three-quarters full of hot coals evenly over the grill bed; open the bottom grill vents. For a gas grill, set all burners to high.


Heat the grill, covered, for 10 to 15 minutes, then clean and oil the cooking grate. If using gas, reduce the burners to medium-high just before adding the chicken.

Step 3 of 4

Grill the chicken and lemon

2
lemons

Thread the chicken onto four 12-inch metal skewers, scrunching multiple pieces onto each skewer. Cut the remaining 2 lemons in half. Grill the chicken and lemon halves (cut side down) until the chicken is well charred all over, 10 to 12 minutes, turning halfway through. Remove the lemons once their cut sides are nicely charred.

Step 4 of 4

Transfer, plate, and serve

1
tablespoon honey
¼
cup minced fresh cilantro, flat-leaf parsley or mint

Transfer the skewers and lemon halves to a platter. Drizzle the remaining 1 tablespoon of honey over the cut sides of the lemons. Squeeze the juice from 1 lemon half over the chicken, drizzle with olive oil and sprinkle with cilantro. Serve with the remaining lemon halves on the side.

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