Milk Soaked Chicken Thigh Marinade
This milk soaked Chicken Thigh Marinade keeps your chicken so tender and juicy. This is a great summer recipe for BBQ season.
Servings 4 -6 people
Calories 703kcal
Ingredients
For the chicken skewers
- 2 lbs (900 grams) boneless skinless chicken thighs, cut in strips length-wise
- 2 cups milk
- 2 tbsp lemon juice
- 2 tbsp fresh minced cilantro
- 2 tbsp fresh minced basil
- 2 tbsp extra-virgin olive oil
- 2 tsp kosher salt
- ½ tsp ground pepper
- 4 garlic cloves pressed
- ¼ cup tahini
- 10-12 small (6 inch) skewers
For the sesame brittle
- ¾ cup white sesame seeds
- 2 tbsp liquid honey
- 1 tsp extra-virgin olive oil
- ¼ tsp kosher salt
- ¼ tsp ground pepper
- ¼ tsp garlic powder
For the creamy green sauce
- ½ tsp cumin seeds
- ½ lightly packed cup cilantro
- ½ lightly packed cup fresh parsley
- 3 jalapenos seeded and coarsely chopped
- ¼ tsp chili flakes
- 4 small garlic cloves smashed
- ¼ cup extra-virgin olive oil
- 1 1/2 tsp kosher salt
- 1 ½ cups plain Greek yogurt
Garnishes
- Fresh Cilantro and basil for garnish
Instructions
Marinate the chicken
- Marinate the chicken: Add all of the chicken marinade ingredients to a medium bowl and whisk together to combine. Add all of the chicken thigh pieces to the marinade, toss to fully coat and let sit for 30 minutes on the counter or 1 hour in the refrigerator.
Make the sesame brittle
- Preheat the oven to 275F and line a small baking sheet with parchment paper. To a bowl add the sesame seeds, honey, olive oil, salt, pepper and garlic powder and mix until combined. Spread on the baking sheet and bake for 15-20 minutes (or could take 25-30) or until crispy and golden brown. Set aside to cool.
For the creamy green sauce
- To a small frying pan over medium heat, toast the cumin seeds until fragrant, about 3-4 minutes.
- To a food processor, add the garlic and jalapeno and pulse a few times until you have fine pieces.
- Next add the toasted cumin seeds, cilantro, parsley, chili flakes and salt. Pulse until everything is finely chopped. On low speed, drizzle in the olive oil until combined. Taste and adjust seasoning with salt or chili flakes for more heat.
- Let the green sauce sit in the refrigerator.
Grill the chicken
- Thread the marinated chicken onto the skewers, allowing any excess marinade to drip off, dividing evenly between the skewers.
- On the outdoor grill - Heat the grill to medium-high heat, about 400F.Oil the grill well and when heated, place the skewers on the grill and cook, turning occasionally, for about 10-15 minutes or until cooked through (internal temperature reached 165F) and well browned. Remove from the grill and let rest for 5 minutes.
- On the grill pan / oven - Preheat the oven to 375F. When the oven is preheated, heat the grill pan to medium-high heat. Oil the grill pan well and when heated, place the skewers on the grill and cook 4-5 minutes, flip, and cook 4-5 more minutes (you may have to do these in batches). Place on a baking sheet to finish cooking in the oven, until cooked through (internal temperature reached 165F).
Assemble the dish
- Break the sesame brittle into pieces.
- Once Bthe chicken has rested, mix together the green herby sauce with the Greek yogurt and spread the sauce on a platter.
- Then place the chicken skewers on top. Garnish with pieces of sesame brittle on top and beside the skewers, add fresh herbs and enjoy.
Video
Notes
- This is a great appetizer for sharing! Serve with our Fluffy Greek Pita Bread Recipe
- If you love this chicken marinade, try our Chicken Souvlaki or our Greek Yogurt Chicken Marinade
Nutrition
Calories: 703kcal | Carbohydrates: 44g | Protein: 48.7g | Fat: 39.5g | Saturated Fat: 7.6g | Polyunsaturated Fat: 9.8g | Monounsaturated Fat: 19.9g | Cholesterol: 151.9mg | Sodium: 1003.1mg | Fiber: 4.7g | Sugar: 13.8g
