Chicken-Thigh Kebabs With Turmeric, Chile and Saffron Recipe (2024)

Because I don't have a grill, I left the chicken thighs whole and put them in a 400F oven for about 35 minutes, piling the onion slices on top along with the marinade. Easy and flavorful. Next time I'd add even more onion.

So what exactly is crushed red chili powder? Is it ground cayenne? Chili powder like you use in tacos? It says Korean chili powder but what's a grocery store substitute?

Good easy recipe. It's even easier if you just leave the chicken thighs whole and grill them that way instead of on skewers. I've tried it both ways -- tasty both times.

Don't dump the onions! Grilling them till they're just about charred puts this dish over the top!

Because it was raining, I skewered them up, laid them on a parchment lined low rimmed baking sheet, placed the onions along side, baked convection 350 for twenty minutes. Served with saffron rice. Super fast, easy cleanup. The aroma was mouthwatering as was the meal.

I discovered too late that I was missing saffron, so I threw some za'atar in to see what would happen - subtle but delicious!

My family loves this recipe. I make extra marinade just to accompany the extra onions I slice up. I let the onions cook down on the stove in a cast iron pan. Delicious! I prefer to grill the chicken on the skewers because you get more charred edges than when you leave the thighs whole. Either way a winner! I serve Jasmati rice on the side to sop up all the marinade and juices. I'm never disappointed in this recipe.

This was really tasty. I used red onions and marinated along with the chicken. I added a bit of plain yoghurt to the marinade - I think it makes the meat more tender and also clings on to the pieces better. I alternated chicken pieces with onions and grilled on medium heat for about 20 mins (turning halfway through). I’m definitely making it again!

I didn't have a white onion and used a red onion. Still tasted good. Mark Bittman is the best.

Great recipe. One suggestion: If grilling, it is helpful to make and set aside additional marinade to baste while the chicken cooks. The marinade also works very well for grilled vegetables (peppers, summer squash, mushrooms)

This has a wonderful flavor. I didn't bother with the skewers, but instead used a grill pan (the perforated kind) for both the chicken and the onions--I separated them on the pan so I could turn the chicken and stir the onion at different intervals. So easy. Onion was really good grilled, too.

Fabulous recipe. Left my chicken thighs whole bone in and skin on.
Grilled them 40 minutes turning often.
Cooked onions in a pan on the grill until toasty.
Loved everything as did everyone else who ate it.

I pan grilled the chicken thighs whole and threw the onions on the pan after the chicken. Delicious and comforting meal!

Simple and tasty! We left the thighs whole and halved 2 onions to allow for easy grilling. Great make ahead and forget about it recipe.

This was delicious but good gravy, what's with the amount of salt? I halved the salt and it was still nearly too much to eat. I'm assuming it was a misprint and should be 1 tsp? Next time I'll use 1 tsp and see how it goes. Please note - we love salt but that amount was not good.

This was a huge hit, even after marinating only 2 hours. Grilled the onions as well. Next time will add a lot more onions!!!!

I also removed the onions from the marinade and grilled them separately in a cast iron skillet on the grill. Great flavor. Not to be wasted.

Tasty recipe. Found the raw onion flavor strong in the marinade and was worried it would overpower the rest of the flavor but the final product was nicely balanced. Used Serious Eats’ brick trick to suspend the skewers over the grill and cooked over medium low heat on a gas grill. Will make again, and might try the marinade on thin sliced pork loin too.

Hmmmmm…. Pre-prep: first, do you really think plastic bags are non-reactive? And second, seems like chili is either crushed or powdered, not both and I’m not sure which to use.

Delicious. Made exactly as described. I always cook thigh to @ 170-180 so it’s more fall aparty… Did not dry out. Threw the onions into a small cast iron pan on the grill a sautéed until browned. Yum.

Dirt simple, and infinitely modifiable to taste. The main take away for me was cooking them slow. I set my gas grill to around 300 and it took around 20 minutes (which is a long time for such relatively small pieces) to cook them. They pretty much looked exactly like the picture, which hardly ever happens, and they were fantastic!

A new favorite for our grill - easy and most delicious. I will try making a little more marinade next time for basting. Eight chicken thighs was barely enough for six people. Probably would do two per person and have leftovers.

I am flummoxed by the five star reviews. It’s almost a delicious meal but a full tablespoon of salt?? I used 2/3 of a tablespoon and it was still far too salty, almost to the point of being in edible. Use 1 teaspoon of salt max, or maybe even Half a teaspoon or don’t use any salt at all and let the diner put salt on it. The marinade is delicious enough without it.

Added yogurt to marinade

Great recipe! I marinated for just shy of 3 hours, and it was still fantastic!

I made this with Sambal Oelek instead of chili powder - just a half a teaspoon. I used a red onion and lime juice instead of lemon because that is all i had. I marinated a whole boneless chicken in the mixture overnight. I then roasted it in my convection toaster oven at 400 for 45 minutes It was delicious. I may have used a little too much saffron, but we liked it anyway.

Simple, tasty, terrific. Worked great with breasts, too. Served with an arugula-farro salad. Delish!

It's apple season here and I have about 20 pounds of apples I'm putting in everything. Well, you guessed it, I sliced up a Jonathan apple, marinated it and grilled it with the onions. It was so so good. The whole recipe is great, adding apples made it next level.

Don't dump the onions! Grilling them till they're just about charred puts this dish over the top!Because it was raining, I skewered them up, laid them on a parchment lined low rimmed baking sheet, placed the onions along side, baked convection 350 for twenty minutes. Served with saffron rice. Super fast, easy cleanup. The aroma was mouthwatering as was the meal.I discovered too late that I was missing saffron, so I threw some za'atar in to see what would happen - subtle but delicious!