Moroccan Chicken Brochettes with Garlic Sauce

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I am a total convert to chicken thighs- they really are the tastiest chicken meat and never dry out when cooked. This grilled chicken was tender, flavorful, and wonderful. Cutting the chicken into 2-inch pieces was the perfect size for cooking and eating. The garlic sauce was creamy and SUPER garlicky- amazing!! This recipe was adapted from Bon Appetit. We ate it on warm naan, smothered with sauce, with salad and our favorite Turkish Bulgur and Vegetable Pilaf on the side. DELICIOUS!!

For the Garlic Sauce:

  • 4 garlic cloves, finely chopped
  • coarse salt
  • 1/3 cup olive oil
  • 4 T plain Greek yogurt

For the Chicken:

  • 2-3 lb skinless, boneless chicken thighs, cut into 2″ pieces (10 thighs)
  • 3 large garlic cloves, chopped
  • 1/2 cup finely chopped flat-leaf parsley
  • 3 tsp ground cumin
  • 3 tsp paprika
  • 1/4 tsp crushed red pepper flakes
  • coarse salt
  • vegetable oil (for grilling)
  • Warm naan or pita bread
  • grilled grape tomatoes or chopped fresh tomatoes
  • fresh mint leaves, for serving, optional
  • 8-inch bamboo or metal skewers

To Make the Garlic Sauce:

  1. Place the chopped garlic in a mortar; season with salt and pound to a very fine paste.
  2. Transfer garlic paste to a small bowl and gradually whisk in the oil.
  3. Very gradually whisk yogurt into garlic mixture until emulsified. (If it is added too fast the sauce will break. If it does break, gradually whisk in 1 tsp water just before serving.)

Note: Garlic sauce can be made 6 hours ahead. Cover and chill.

To Prepare the Chicken:

  1. Toss chicken, garlic, parsley, cumin, paprika, and red pepper flakes in a medium bowl; season with salt. Cover and chill at least 2 hours. (or up to 12 hours)
  2. Prepare grill for medium-high heat and oil grate.
  3. Thread the chicken onto skewers. Grill, turning occasionally, until cooked through, 8-12 minutes. If grilling tomatoes, thread onto skewers and lightly oil. Grill until tender.
  4. Serve with garlic sauce, tomatoes, warm naan or pita, and garnish with mint, if desired.

Note: Chicken can be marinated 12 hours ahead. Keep chilled.

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One Year Ago:

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

11 responses to “Moroccan Chicken Brochettes with Garlic Sauce

  1. I absolutely agree, chicken thighs are the most tasty part of the chicken. I make a stew with mushrooms with these, or simply put them in the oven with some olive oil and spices. These brochettes look very tasty, great recipe for the summer time πŸ™‚

  2. These sound like a great twist on a chicken dinner. I always have chicken but I get so bored and needed some inspiration for new ways to make it!

  3. Oh my these look so good. The garlic sauce sounds fabulous, too. Pretty presentation!

    • Thank you so much!! The garlic sauce was FABULOUS! Super garlicky but when combined with everything else- really perfect. Let me know if you try it!! I am still planning to make your delicious beets by the way! πŸ™‚

  4. Bookmarked. My mouth is watering.

  5. These look fantastic – I love chicken kebabs. As a matter of fact, I’m loving your blog – I’ve seen a few recipes here and there that I’ve looked at before, so it’s so nice to see it made and how you interpreted them! And how they turned out!

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