Wood Fired Chicken Skewers Recipe
cashew butter. savory mushroom oil crispy sunchokes
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Ingredients
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Chicken Skewers
Cashew Butter
Savory Mushroom Oil
Crispy Sunchokes
Method
Chicken Skewers
- 1
Marinate the Chicken
In a mixing bowl, combine olive oil, minced garlic, paprika, salt, black pepper, and lemon juice. Add the boneless chicken thighs and coat well. Cover and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
- 2
Preheat the Grill
Prepare your wood-fired grill by heating it to medium-high. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- 3
Assemble Skewers
Thread the marinated chicken thighs onto the soaked wooden skewers, leaving a little space between each piece for even cooking.
- 4
Cashew Butter
- 5
Make the Cashew Butter
In a food processor, blend the raw cashews until they turn into a creamy butter. This may take a few minutes. Once smooth, add coconut oil, salt, and maple syrup, blending until well mixed. Store in an airtight container.
Savory Mushroom Oil
- 6
Crispy Sunchokes
- 7
Prepare the Sunchokes
Preheat your oven to 400°F (200°C). On a baking sheet, toss the sliced sunchokes with olive oil, salt, and black pepper until evenly coated.
- 8
Bake the Sunchokes
Spread the sunchokes in a single layer on the baking sheet and bake for 25-30 minutes, turning halfway through, until golden and crispy.