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Restaurants›Denj restaurant and bar›Spicy Chicken Recipe

Spicy Chicken Recipe

Name: Denj restaurant and bars Spicy Chicken Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 lbs boneless skinless chicken thighs; 1 cups plain yogurt (full-fat or Greek); 2 tbs lemon juice; 2 tbs olive oil; 3 pcs garlic cloves, minced; 1 tbs ginger, grated; 1 tsp smoked paprika; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp cayenne pepper; 1 tsp hot sauce (optional, for extra heat); 1.5 tsp kosher salt; 0.5 tsp black pepper, freshly ground; 1 tsp honey (or brown sugar); 1 pcs zucchini (medium), sliced into 1/2-inch rounds or lengthwise; 1 pcs red bell pepper, cut into 1.5-inch pieces; 1 pcs red onion, cut into wedges; 12 pcs cherry tomatoes; 2 tbs olive oil (for vegetables); 0.75 tsp salt (for vegetables); 0.5 tsp black pepper (for vegetables); 8 pcs wooden or metal skewers (soak wooden skewers in water if using); 2 tbs fresh cilantro or parsley, chopped (for garnish); 4 pcs lemon wedges (to serve)

Inspired by Denj restaurant and bar

Time1h 30m

Serves4

Juicy marinated boneless chicken thighs with mild spicy, served with grilled seasonal vegetables.

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Ingredients

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Marinated Chicken

1 lbs boneless skinless chicken thighs

1 cups plain yogurt (full-fat or Greek)

2 tbs ReaLemon lemon juice

2 tbs olive oil

3 pcs Garlic cloves, minced

1 tbs Ginger, grated

1 tsp Smoked paprika

1 tsp Ground cumin

1 tsp Ground coriander

1 tsp Cayenne pepper

1 tsp hot sauce (optional, for extra heat)

1 1/2 tsp kosher salt

1/2 tsp Black pepper, freshly ground

1 tsp honey (or brown sugar)

Vegetables & Assembly

1 pcs zucchini (medium), sliced into 1/2-inch rounds or lengthwise

1 pcs red bell pepper, cut into 1.5-inch pieces

1 pcs red onion, cut into wedges

12 pcs Cherry tomatoes

2 tbs olive oil (for vegetables)

3/4 tsp salt (for vegetables)

1/2 tsp black pepper (for vegetables)

8 pcs wooden or metal skewers (soak wooden skewers in water if using)

2 tbs fresh cilantro or parsley, chopped (for garnish)

4 pcs lemon wedges (to serve)

Method

Marinated Chicken

Prepare chicken

Trim excess fat from the chicken thighs and cut each thigh into 1.5–2 inch pieces suitable for threading onto skewers. Pat pieces dry with paper towels.

Make marinade

In a large bowl, whisk together yogurt, lemon juice, olive oil, minced garlic, grated ginger, smoked paprika, ground cumin, ground coriander, cayenne pepper, hot sauce (if using), kosher salt, black pepper, and honey until smooth and uniform.

Marinate

Add the chicken pieces to the marinade and toss to coat thoroughly. Cover the bowl with plastic wrap or transfer to a resealable bag and refrigerate for at least 2 hours, preferably 6–8 hours. For best flavor, marinate up to 12 hours. If short on time, 30 minutes will still impart flavor.

Vegetables & Assembly

Prep vegetables

While chicken is marinating or about 30 minutes before grilling, prepare vegetables: cut zucchini, bell pepper, and onion into even-sized pieces so they cook at the same rate. Place vegetables and cherry tomatoes in a bowl, drizzle with 2 tablespoons olive oil, season with 3/4 teaspoon salt and 1/2 teaspoon black pepper, and toss to coat.

Soak skewers (if wooden)

If using wooden skewers, submerge them in water for at least 20–30 minutes to prevent burning on the grill.

Assemble kebabs

Thread the marinated chicken pieces and vegetables onto skewers, alternating chicken with vegetables (for example: chicken, onion wedge, bell pepper, chicken, zucchini, cherry tomato) to create balanced kebabs. Leave about 1/2 inch of space between items to allow even heat circulation. Reserve any remaining marinade.

Grilling & Finishing

Preheat grill

Preheat a gas or charcoal grill to medium-high heat (about 400–450°F / 200–230°C). If using a grill pan or broiler, preheat accordingly and lightly oil the surface.

Grill kebabs

Place kebabs on the grill and cook for 10–12 minutes, turning every 3–4 minutes so all sides sear and vegetables soften. Aim for an internal temperature of 165°F (74°C) for chicken. If you reserved marinade, do not brush onto chicken unless you bring it to a boil for several minutes first to kill raw-bacteria.

Rest and garnish

Remove kebabs from the grill and let rest for 5 minutes to allow juices to redistribute. Sprinkle chopped cilantro or parsley over the kebabs and serve with lemon wedges for squeezing over the meat and vegetables.