Ingredients
Scale
- 1 large Spanish onion, coarsely grated on a box grater
- 8 cloves of garlic, grated on a microplane
- 1 cup avocado oil
- 1 lemon, zested and juiced
- ¼ cup white wine vinegar
- 1 tablespoon Sumac
- 2 tablespoons fresh oregano, coarsely chopped
- 16 bamboo skewers (8-10” in length, soaked in water for 30 minutes prior)
- 8 boneless, skinless chicken thighs
- Kosher salt and freshly ground black pepper
Instructions
- For the marinade: Toss the grated onion, garlic, avocado oil, lemon juice, lemon zest, white wine vinegar, sumac, and chopped fresh oregano in a medium bowl and mix to combine. Fully coat the chicken with the marinade mixture, cover, place in the refrigerator, and allow to marinade for at least 2 hours, up to 8 hours. Remove from the refrigerator about 1 hour prior to grilling.
- Prepare the grill and the skewers: Preheat grill to medium-high. Using two skewers for each chicken thigh, thread the chicken with the soaked skewers. Season the chicken on both sides with salt and pepper. Working in batches if necessary, place chicken on the hot grill and allow to cook on the first side until a crust is formed, about 8 minutes. Flip and continue this process until the chicken is fully cooked, nicely charred, and golden brown on both sides, approximately 15-20 minutes in total. Transfer to a platter and serve.