Ingredients

12 boneless, skinless chicken thighs cut into 3-4 pieces each
1/2 cup olive oil
1 large lemon
2 garlic cloves
2 teaspoons dried red chilies
Salt/pepper
Fresh parsley/lemon wedges for garnish

Instructions

For the marinade:
Mix the oil, lemon rind and juice, garlic and chilies in a large shallow glass dish.
Season to taste.
Whisk and add the chicken turning to coat.
Cover and marinate in the fridge for at least 4 hours.
Preheat the grill and thread the chicken pieces on 8 skewers.
Cook on a hot grill for 6-8 minutes, turning frequently until tender.
Serve hot garnished with fresh parsley and lemon wedges.

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