I know, the mustard and yogurt combination may raise eyebrows, but trust me, it will result in an incredibly tender chicken accompanied by a creamy and highly flavorful sauce
Prepare the marinade by mixing yogurt, mustard, honey, beer, finely diced onion, garlic cloves, extra virgin olive oil, chives, a pinch of pepper, and a bit of rosemary in a bowl
2
Clean the chicken thighs with a sharp knife and cut them into pieces that are not too small, then put them in a bowl with the marinade liquid and cover with plastic wrap. Allow it to rest in the refrigerator for at least 4 hours
3
Translate to English: After the marinating time is over, take the chicken thighs and thread them onto skewers, then set aside, making sure to preserve all the marinade liquid
Tip:
Using wooden skewers to ensure that the food maintains a flat shape during cooking. If appearance is not important to you, feel free to cook without them
4
Place the skewers on a baking tray, cover them with a mixture of salt and rosemary, then bake at 180 degrees Celsius for about 40 minutes. Set the oven to static mode for the first 30 minutes, then switch to convection mode for the last ten minutes to create a golden crust on the chicken
5
While the skewers cook in the oven, put the marinade liquid in a pan and let it thicken over low heat with a pinch of salt. It should stay on the stove for the entire cooking time of the chicken
Tip:
At the end of cooking, if you want a velvety sauce you can blend it with an immersion blender, but remove the garlic first
6
To remove the skewers from the skewers and plate them, covering them with the sauce prepared earlier
Cost
The chicken is relatively cheap, and the rest of the ingredients have a minimal cost. Per portion, the cost can be calculated as less than three euros
Health
The fact that the thighs in this recipe don't have the skin helps keep the fat content in check. It's a hearty dish but not too heavy, feel free to have seconds without any remorse
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