Any-season skewers

I’ve made this chicken twice and it truly amazes me. While this may feel like a summer dish if you have a grill and choose to use it, but you can 100% make this indoors in a cast iron skillet, skewers are also optional.

The marinade is where it’s at. You soak boneless, skinless chicken thighs that are covered in kosher salt in a yogurt, lime, garlic, ginger concoction that produces something so juicy and exciting. I’ll admit, skewering these in this marinade is a messy job and you might think it’s not worth it while your hands are covered in goop. But just wait.

Your marinade also becomes your dipping sauce which I love. Obviously you remove some of this before you soak it in raw chicken, I’m not a monster. And it goes without saying, but I would get the chicken in this mixture the night before or morning of for maximum impact.

Fair warning, this ends up being a fairly light meal if you don’t make anything else. It would be killer with some fluffy rice or smashed potatoes though.

Grilled Chicken Skewers with Tarragon and Yogurt + Warm Pita, via NYT Cooking

My dear friend Megan actually snapped this photo while she joined us for dinner and I am grateful for all of that.