Brazilian Chicken Thighs

150 Min.
10 Min.
4
Ingredients
8
boneless skinless chicken thighs
8 boneless skinless chicken thighs
1
teaspoon lime zest
1 teaspoon lime zest
¼
cup freshly squeezed lime juice
¼ cup freshly squeezed lime juice
1
tablespoon Better Than Bouillon® Roasted Chicken Base
1 tablespoon Better Than Bouillon® Roasted Chicken Base
2
tablespoons vegetable oil
2 tablespoons vegetable oil
2
tablespoons freshly chopped cilantro
2 tablespoons freshly chopped cilantro
2
tablespoons grated onion
2 tablespoons grated onion
1
teaspoon dried oregano
1 teaspoon dried oregano
1
teaspoon minced garlic
1 teaspoon minced garlic
½
teaspoon ground black pepper
½ teaspoon ground black pepper
1
bunches green onions cut in half, green parts only
1 bunches green onions cut in half, green parts only
¼
cup grated Parmesan cheese
¼ cup grated Parmesan cheese
8
(6”) skewers, soaked in water
8 (6”) skewers, soaked in water
Directions
  1. Preheat the grill to 425 °F.
  2. Mix the lime juice, zest, chicken base, vegetable oil, cilantro, onion, garlic, oregano, and black pepper in a small mixing bowl. Add the marinade to a re-sealable plastic bag and add the chicken thighs. Marinate in the refrigerator for 2 hours and up to 8 hours.
  3. Remove the chicken thighs from the marinade and lay flat onto a cutting board. Place 3 - 4 green onion pieces in the middle of the chicken, crosswise. Roll the chicken thighs around the onions and thread onto the skewer.
  4. Place the chicken thighs directly onto the grill. Grill for 4 - 5 minutes per side. Remove the chicken from the grill to a platter and sprinkle with the grated Parmesan cheese. Serve immediately.

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