6
boneless, skinless chicken thighs, each about 140 grams
3
medium zucchini, about 340 grams total
Rice
1 tablespoon
extra-virgin olive oil
120 grams
finely chopped red onion
2 teaspoons
minced garlic
80 grams
finely chopped red bell pepper
80 grams
finely chopped yellow bell pepper
185 grams
long-grain white rice
480 milliliters
low-sodium chicken broth
½ teaspoon
kosher salt
2 tablespoons
finely chopped fresh Italian parsley leaves
Special Equipment
metal or bamboo skewers
Instructions
In a medium bowl whisk the marinade ingredients. Cut the chicken thighs into 4-centimeter pieces. Cut each courgette lengthwise in half, and then cut each half crosswise into 2.5-centimeter pieces. Add the chicken and zucchini pieces to the bowl with the marinade and turn to coat them thoroughly. Cover and refrigerate for 2 to 4 hours.
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Zest Then Juice a Lemon
Mincing Garlic
If using bamboo skewers, soak them in water for at least 30 minutes.
Prepare the grill for direct cooking over medium heat (180° to 230°C).
Prepare the grill for cooking over medium heat (200°C).
Meanwhile, prepare the rice. In a medium saucepan over medium-high heat on the stove, warm the oil. Add the onion and garlic and cook until they start to soften, about 2 minutes, stirring occasionally. Add the peppers and cook until they start to soften, about 2 minutes. Add the rice and cook for 1 minute, stirring occasionally. Pour in the broth, add the salt, and bring to a boil. Cover, reduce the heat to low, and simmer very gently until all the liquid has been absorbed, about 20 minutes. Remove from the heat and stir in the parsley. Keep warm.
Related Grill Skills
Chopping an Onion
Mincing Garlic
Chopping Parsley
Thread the chicken pieces and the zucchini pieces alternately onto skewers. Brush the cooking grates clean. Grill the kabobs over direct medium heat, with the lid closed, until the meat is firm to the touch and the juices run clear, 8 to 10 minutes, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Serve the kabobs warm over the rice.
Thread the chicken pieces and the zucchini pieces alternately onto skewers. Brush the cooking grates clean. Grill the kabobs over medium heat, with the lid closed, until the meat is firm to the touch and the juices run clear, 8 to 10 minutes, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Serve the kabobs warm over the rice.