Martin Kelley, his wife, Jeanne, and their daughters, Celeste and Theresa, could be a poster family for American backyard grilling. Their hillside Los Angeles home is equipped with a smoker and two grills, including a built-in gas unit that Martin calls his "grilling workhorse." And work it must, since the Kelley family cooks and dines outside almost exclusively from late spring through fall. This spicy grilled chicken recipe is one of Martin's specialties. "We really go in for lots of flavor, and we love exotic foods," he says. It's also a favorite dish to take camping: they put the chicken and marinade in a ziplock bag and carry it along in the cooler. After warming pita breads on the grill, they slide the grilled chicken right into the pockets.
Ingredients
- 1 small onion, quartered
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 2 tablespoons ground coriander
- 2 tablespoons cumin
- 1 tablespoon caraway seeds
- 1 tablespoon paprika
- 4 cloves garlic, minced
- 2-inch piece fresh ginger, peeled
- 1 teaspoon salt
- 2 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch-wide strips
- Fresh Italian parsley, chopped
Instructions
- Put all the ingredients except the chicken and parsley in the work bowl of a food processor or blender; process until smooth. Thread the chicken onto bamboo skewers (presoaked in water) and place in a large, shallow glass or pottery casserole dish. Spread the pureed marinade over the chicken, turning the chicken to coat it well. Cover and refrigerate overnight.
- Start your grill, and when it's hot, lightly season the chicken with a bit of additional salt and grill until the chicken is cooked through, about 10 minutes, turning frequently. Transfer to a platter. Sprinkle with parsley and serve right away. Makes 4 to 6 servings.
