The Best Summer Skewers Recipe
These skewers from Jennifer Segal, author of Once Upon a Chef, the Cookbook, will please appetites big and small.
Photo: Alexandra Grablewski
Makes 4 to 6 skewers
Ingredients
1/4 cup vegetable oil
1/4 cup plus 1 1/2 Tbsp. cayenne pepper sauce (like Frank's Red Hot), divided, plus more for serving
4 garlic cloves, minced
1 1/2 tsp. kosher salt
1 tsp. chili powder
1 tsp. sugar
3/4 tsp. onion powder
1/2 tsp. crushed red pepper flakes, divided
3 pounds boneless, skinless chicken thighs, trimmed and cut into 2-inch chunks
6 Tbsp. unsalted butter, melted
Directions
Total time: 45 minutes, plus 6 to 10 hours for marinating
In a large bowl, whisk together oil, 1/4 cup cayenne pepper sauce, garlic, salt, chili powder, sugar, onion powder and 1/4 tsp. crushed red pepper flakes. Add chicken thighs and stir until evenly coated. Cover bowl with plastic wrap and marinate in refrigerator for 6 to 10 hours—but no longer, or the meat may get mealy.
Preheat grill to medium-high and oil grates. Line a large rimmed baking sheet with aluminum foil. Thread chicken onto skewers (you'll need 4 to 6, depending on their size) and place on sheet. Grill chicken, covered, turning occasionally, until golden brown and cooked through, about 15 minutes.
Transfer skewers to a platter. Meanwhile, in a small bowl, combine butter, remaining 1 1/2 Tbsp. cayenne pepper sauce, and remaining 1/4 tsp. crushed red pepper flakes (if you want a little more heat) and whisk until emulsified. Add more hot sauce to taste, and spoon over kebabs or serve on the side.
Ingredients
Directions
Total time: 45 minutes, plus 6 to 10 hours for marinating
In a large bowl, whisk together oil, 1/4 cup cayenne pepper sauce, garlic, salt, chili powder, sugar, onion powder and 1/4 tsp. crushed red pepper flakes. Add chicken thighs and stir until evenly coated. Cover bowl with plastic wrap and marinate in refrigerator for 6 to 10 hours—but no longer, or the meat may get mealy.
Preheat grill to medium-high and oil grates. Line a large rimmed baking sheet with aluminum foil. Thread chicken onto skewers (you'll need 4 to 6, depending on their size) and place on sheet. Grill chicken, covered, turning occasionally, until golden brown and cooked through, about 15 minutes.
Transfer skewers to a platter. Meanwhile, in a small bowl, combine butter, remaining 1 1/2 Tbsp. cayenne pepper sauce, and remaining 1/4 tsp. crushed red pepper flakes (if you want a little more heat) and whisk until emulsified. Add more hot sauce to taste, and spoon over kebabs or serve on the side.
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