Quick Tip: Round this meal with rice and yogurt sauce. For a tangy yogurt sauce, combine two cups plain yogurt, the juice and zest of one lemon, 1/2 cup of fresh shaved basil, kosher salt, and pepper. 


  • 6 oz chicken breast, boneless and skinless
  • 6 oz chicken thigh, boneless and skinless
  • 3 tbsp olive oil
  • Juice and zest of 1 lime
  • 1 oz garlic, minced
  • 1 oz fresh ginger, minced
  • 1 oz shallots, minced
  • 1 tsp red chili powder
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp fresh thyme, chopped
  • 2 tbsp fresh mint, chopped
  • Kosher salt
  • Pepper


  1. Soak wooden skewers in water for 1 hour.
  2. Cut chicken breast and thighs into 1 1/2 oz pieces.
  3. Mix 1 tbsp olive oil, lime juice and zest, garlic, ginger, shallot, spices, and chopped herbs in a mixing bowl.
  4. Heat 2 tbsp of olive oil in a deep skillet. Season the chicken with salt and pepper. Sear the chicken on both sides, remove, then marinate for 2 hours.
  5. Remove seared chicken from the marinade, and skewer alternating breast and thigh, 2 pieces of each on each skewer.
  6. Preheat oven to 350.
  7. Lay chicken out on baking sheet and baste with marinade, being sure to evenly distribute.
  8. Bake at 350 for 10 minutes. Remove and let rest 3 minutes before serving.
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