Source: Everyday Food, July/August 2004
- 2 tablespoons fresh lime juice
- 4 garlic cloves
- 1 piece fresh ginger (2 inches), chopped
- 2 jalapeno chiles, chopped
- 1 cup plain yogurt
- 8 boneless, skinless chicken thighs (about 1 3/4 pounds)
In a blender, puree lime juice, garlic, ginger, and chiles. Add yogurt, and blend until smooth.
Halve each chicken thigh lengthwise. Thread 4 chicken pieces on each of 4 long skewers. Arrange skewers in a nonmetallic dish; pour marinade over, and turn to coat. Cover; refrigerate at least 2 hours or up to overnight, turning periodically.
Heat grill to high; lightly oil grates. Place skewers on grill. Cover grill; cook, turning occasionally, until grill marks are visible and chicken is no longer pink in the center, 8 to 10 minutes.