Moroccan Chicken Skewers
Moroccan, Poultry
Ingredients
3 lemons
¼ cup extra virgin olive oil
2 Tbsp honey, plus extra to drizzle
1 Tbsp finely grated ginger
1 Tbsp ground cumin
1 Tbsp ground coriander
Kosher Salt & ground black pepper
1½ lb boneless, chicken thighs, halved
Chopped fresh herbs
Directions
Heat the broiler with a rack 4 inches from the element.
In a medium bowl, mix the lemon zest and juice, oil, honey, ginger, spices, 2 teaspoons salt and 1 teaspoon pepper; set aside 2 tablespoons.
Toss the chicken with the remaining mixture. Scrunch the chicken onto metal skewers, then place on a foil-lined rimmed baking sheet with the 4 lemon halves.
Broil until charred, about 12 minutes, flipping halfway through.
Spoon the reserved lemon-oil mixture over the chicken. Sprinkle with herbs. Drizzle the lemon halves with honey and serve alongside for squeezing over the chicken.