Chicken Yassa Skewers

Instructions

1. 1Cut the about 680 g boneless, skinless chicken thighs into 2.54 cm cubes.
2. 2Thinly slice the 2 large onions.
3. 3In a large bowl, combine the 1/2 cup lemon juice, 2 tbsp Dijon mustard, 3 minced cloves of garlic, 2 tbsp vegetable oil, 1/4 chopped Scotch bonnet pepper, 1 tsp thyme, 1 tsp salt, and 1/2 tsp black pepper. Stir until well combined.
4. 4Add the cubed chicken and sliced onions to the marinade. Mix everything together thoroughly so the chicken and onions are fully coated.
5. 5Cover the bowl and place it in the refrigerator to marinate for at least 2 hours, or preferably overnight. This allows the flavors to penetrate the chicken and onions.
6. 6Preheat your grill to medium heat, which is approximately 176.7-204.4°C (175-200°C).
7. 7Thread the marinated chicken cubes and onion slices onto skewers, alternating between them. Aim to fill each skewer evenly.
8. 8Place the skewers on the preheated grill. Cook for 15-20 minutes, turning the skewers every few minutes. The chicken is cooked through when it reaches an internal temperature of 74°C, and the onions should be tender and slightly charred.
9. 9Remove the skewers from the grill and let them rest for 2-3 minutes before serving warm.

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