• 2 Tablespoons cilantro, chopped

  • ¼ cup parsley, chopped
  • 4 ounces lime juice
  • 8 ounces white wine
  • 1 teaspoons thyme
  • 1 teaspoon oregano
  • 1 tablespoons old bay seasoning
  • 1 head garlic, mashed
  • 1 tablespoons chili paste
  • 1 teaspoon sea salt
  • 1 onion, fine mince
  • 8 ounces vegetable oil
  • 6 boneless chicken thighs (serves 4-6)
  • 12 wooden skewers, soaked in cold water about 15 minutes


Combine marinade ingredients and place in large zip bag; add chicken and marinate a minimum of 12 hours.  Remove chicken and cut in half through the center where the bone used to be. Grill that way or make into kabobs by weaving small pieces onto skewers, 4-6 pieces per stick. Preheat the indoor grill on high; oil with high smoke point oil.  Place chicken, skin side down, or skewers on the grill and cook through, turning once the first side is well browned and half cooked, before turning over (cooking time may vary depending upon size of thigh used). Remove to holding platter or individual plates.



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