INGREDIENTS:

8 ea boneless, skinless chicken thighs

1/4 c. chopped Calabrian chilies

1/4 c. olive oil

1/4 c. lemon juice, freshly squeezed

4 large garlic cloves, smashed and finely chopped

1 ½ Tbsp. fresh rosemary leaves, finely chopped

Salt & pepper, to taste

8 metal or wooden skewers (wooden skewers will need to be soaked in water for at least 1 hour)

Chimichurri Sauce (for garnish):

6 green onions, thinly sliced

1/2 c. cilantro leaves, rough chopped

1/2 c. extra virgin olive oil

1/4 c. red wine vinegar

3 red fresno chilies, sliced thinly

Salt, as needed

PROCEDURE:

For the marinade, whisk chopped Calabrian chilies, olive oil, lemon juice, garlic, rosemary, salt and pepper in a medium bowl until well combined.

Cut chicken thighs into 3-4 strips each (approximately 1” wide) and remove excess fat or cartilage. Toss chicken in marinade, cover, and place in refrigerator for at least one hour or up to overnight. Then, skewer chicken pieces lengthwise on soaked wooden skewers or metal skewers.

For chimichurri sauce, combine green onions, cilantro, extra virgin olive oil, red wine vinegar, red fresno chilies, and salt in a small bowl until well combines. Set aside for garnish later

Preheat gas or charcoal grill to high heat, oil the grates of the grill slightly with a kitchen towel that has been lightly soaked in a neutral oil, such as vegetable, peanut, or canola oil. Grill the chicken skewers approximately 6-8 minutes per side or until the chicken is firm, grill marks have been achieved, and the internal temperature of the chicken reaches 165-degrees F. If the chicken is getting too dark, but not fully cooked through, the skewers can be finished in a 350-degree F oven. Place chicken skewers on a platter and garnish liberally with chimichurri sauce.

This main dish pairs perfect with hummus, babaganoush, feta cheese and grilled flatbreads.