Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large non-reactive bowl, combine 680 grams of boneless, skinless chicken thigh pieces with 1 tablespoon of kosher salt, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 0.5 teaspoon of smoked paprika, 0.5 teaspoon of freshly ground black pepper, and 0.5 medium thinly sliced yellow onion.

2. 2

   Mince 30 grams of black garlic into a smooth paste and add it to the chicken mixture, ensuring all pieces are thoroughly coated.

3. 3

   Pour in 1 tablespoon of lemon juice and 2 tablespoons of vegetable oil into the chicken, mixing thoroughly to distribute all ingredients evenly, then cover the bowl tightly and refrigerate for at least 12 hours or overnight to infuse flavors and achieve a 'cured' texture.

4. 4

   Remove the marinated chicken from the refrigerator 30 minutes before cooking to allow it to come closer to room temperature while preheating your grill or broiler to medium-high heat.

5. 5

   Carefully thread the black garlic-cured chicken pieces onto metal skewers, ensuring not to overcrowd them for even cooking, typically placing 5-6 pieces per skewer.

6. 6

   Grill the chicken skewers for 8-12 minutes, rotating them every 2-3 minutes, until the chicken is cooked through with an internal temperature of 74 degrees Celsius (165 degrees Fahrenheit) and has developed a appealing char on all sides.

7. 7

   Remove the fully cooked black garlic chicken skewers from the grill and allow them to rest for 5 minutes before serving them immediately with your preferred side, such as a crisp fresh salad or plain steamed rice.