I don’t know a single person who doesn’t like barbecue. But not always and not everyone has the opportunity to light a fire or build a barbecue. For this situation, I offer you my recipe for chicken thighs on skewers, which we will cook in the oven. Of course, the smell of smoke, characteristic of cooking on coals, we will not have, but the effect of a ruddy crust… plus pickled onions… Almost a barbecue!)
I will immediately make a reservation about skewers. If You don’t have such a special stand with skewers, you can use simple skewers. If the dimensions of the skewers and your oven do not match, you can use wooden skewers. So, my thighs. Dry with paper towels. Removing the bone. Sprinkle with salt and pepper on both sides. If desired, you can apply spices to your taste.
In a bowl, mix soy sauce, mustard and vegetable oil.
Fill the thighs with marinade. Mix so that the marinade is evenly distributed. Cover the bowl with the thighs with cling film and put it in the cold. Marinate from half an hour to a day… Depending on how much time You have at your disposal.
After a while, we thread the thighs on skewers by darning. Preheat the oven to 180 degrees.
I have an oven with convection, so I place the skewers in two tiers, if the oven is without convection, it is better to place the skewers in one tier.
Cook with convection at 180 degrees for 40 minutes. If without convection, then 200 degrees. In any case, focus on the features of your oven.
Ready-made thighs are removed from the oven. When piercing the meat, clear juice should flow out without admixture of blood.
Ready-made thighs are removed from skewers and spread in ceramic dishes layers with pickled onions. (I will attach a link to the recipe for pickled onions at the end of the recipe). Cover with a lid and let stand for 20-30 minutes. Then you can serve it on the table.
I want to suggest two ways to submit. The first is on a common dish with pickled onions and herbs.
The second method is for those who have such a device. Return the thighs to the skewers, and place the pickled onions in the pan.
The meat is juicy, but devoid of excess fat, which freely flows into the pan during baking. Bon Appetit!