Chicken thigh kebobs

I did chicken skewers recently with a different flavor profile. That time I used boned drumsticks, although boning them is a bit of a challenge. It’s just that I couldn’t get thighs at Safeway that day without buying a jumbo pack.

I’m pretty good at boning out chicken parts, so it wasn’t daunting to make this recipe with less expensive bone-in thighs. Once boned, I just cut them lengthwise in half and skewered ‘em up. I did brine the chicken for about 3 hours. Then all I did was season them with some pepper (no salt), paprika, and after turning them, a sprinkling of dried tarragon.

I tossed some green pepper strips on the back end of the stovetop grill. Peter made corn cakes that were lovely. Maybe I’ll get him to post that recipe soon.

Chicken thigh kebobs
4 boneless, skinless chicken thighs, halved lengthwise (and brined, which is of course optional)
olive oil
paprika
black pepper
dried tarragon

If you don’t brine the chicken, add salt to taste before cooking. Brush the skewers with olive oil, sprinkle on the paprika and pepper, and cook 4-5 minutes per side (turning just once). After turning, sprinkle on the tarragon. Allow to rest for a couple of minutes before serving.