Boneless Chicken Thigh, Salt, Pepper, Yogurt, Chilli Powder, Ginger Garlic Paste, Coriander Leaves, Oil, Peri Peri Sauce, Potato Fries.
Soak the skewers in water for at least 60 minutes to prevent burns. If pan-grilling, this step can be skipped. This ensures safe and easy grilling without the risk of skewers catching fire.
In a bowl, combine the chicken thigh with yogurt, chilli powder, ginger garlic paste, peri peri sauce, salt, and pepper. Ensure the chicken is well-coated with the marinade for maximum flavor.
Transfer the marinated chicken to a zip-lock bag or sealed container. Refrigerate for at least 2 hours, preferably overnight. This allows the flavors to meld and penetrate the chicken thoroughly.
When ready to grill, remove the chicken from the marinade, reserving any excess. Preheat the grill to medium-high heat. Brush the grill with oil to prevent sticking and ensure even cooking.
Place the marinated chicken skewers over medium heat on the grill. Grill for 10 to 15 minutes, rotating the skewers for even cooking. If browning too quickly, reduce the heat to prevent burning.
Once grilled to perfection, transfer the chicken skewers to a platter. In a saucepan, simmer the remaining peri peri marinade for 7 minutes.
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