-
1/2 small white onion, finely chopped
-
3 garlic cloves, minced
-
2 dried chiles de arbol, crumbled (or 1/2 teaspoon crushed red pepper)
-
1 teaspoon minced rosemary
-
1 teaspoon dried Mexican oregano, crumbled
-
1/4 cup fresh lemon juice
-
1/4 cup extra-virgin olive oil
-
2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
-
Kosher salt
-
Pepper
-
8 sturdy 12-inch rosemary sprigs, leaves on bottom half removed
-
Lime wedges, for serving
Baja Style Rosemary Chicken Skewers
Chicken thighs are perfect for the grill because they stay nice and moist. Skewering them with rosemary imparts a lovely herbal flavor.
Nutrition Information
279
Calories
47g
Carbohydrates
20g
Protein
745mg
Potassium
5g
Fiber
2g
Sugar
You May Also Like
Anticuchos de Pollo Peruvian Chicken Skewers
Char-grilled marinated chicken thighs get their bold flavor from ají panca and gochujang and are se...
Tomato Chicken Pasta Soup
Just one can of tomatoes can transform a basic chicken noodle soup into something so much more....
Grilled Teriyaki Chicken Tenders
My aunt shared this basic teriyaki marinade for chicken tenders with me 40 years ago. Her original r...