Grilled Chicken Kebabs with Butternut Squash and Cilantro Vinaigrette
By Camila ChaparroPublished on July 20, 2021
Time
35 minutes
Yield
Serves 4
Ingredients
2 tablespoons Thai red or green curry paste 2 teaspoons grated lime zest, divided, plus 2 tablespoons juice1 ½ pounds boneless, skinless chicken thighs, trimmed and cut into 1½‐inch pieces2 pounds butternut squash, peeled, halved lengthwise, seeded, and sliced crosswise ½ inch thick2 cups fresh cilantro leaves ½ cup vegetable oil, divided1 teaspoon table salt, divided¼ teaspoon pepper, plus ⅛ teaspoon, divided
Before You Begin
Check out our "Ingredient Note" above before beginning.
Instructions
- Whisk 2 tablespoons vegetable oil, curry paste, 1 teaspoon lime zest, ½ teaspoon salt, and ¼ teaspoon pepper together in large bowl. Add chicken and toss to coat. Thread chicken onto four 12-inch metal skewers. Toss squash with 2 tablespoons oil, ¼ teaspoon salt, and ⅛ teaspoon pepper in second bowl.
- Grill chicken kebabs and squash over medium fire until well browned and cooked through, 16 to 18 minutes, flipping as needed. Transfer kebabs and squash to serving platter, tent loosely with aluminum foil, and let rest while making vinaigrette.
- Pulse cilantro, remaining 1 teaspoon lime zest, lime juice, ¼ cup oil, and ¼ teaspoon salt in food processor until cilantro is finely chopped, 6 to 8 pulses, scraping down sides of bowl as needed. Serve chicken and squash with cilantro vinaigrette.
Time
35 minutesYield
Serves 4Ingredients
2 tablespoons Thai red or green curry paste
2 teaspoons grated lime zest, divided, plus 2 tablespoons juice
1 ½ pounds boneless, skinless chicken thighs, trimmed and cut into 1½‐inch pieces
2 pounds butternut squash, peeled, halved lengthwise, seeded, and sliced crosswise ½ inch thick
2 cups fresh cilantro leaves
½ cup vegetable oil, divided
1 teaspoon table salt, divided
¼ teaspoon pepper, plus ⅛ teaspoon, divided
Test Kitchen Techniques
Ingredients
2 tablespoons Thai red or green curry paste
2 teaspoons grated lime zest, divided, plus 2 tablespoons juice
1 ½ pounds boneless, skinless chicken thighs, trimmed and cut into 1½‐inch pieces
2 pounds butternut squash, peeled, halved lengthwise, seeded, and sliced crosswise ½ inch thick
2 cups fresh cilantro leaves
½ cup vegetable oil, divided
1 teaspoon table salt, divided
¼ teaspoon pepper, plus ⅛ teaspoon, divided
Test Kitchen Techniques
Ingredients
2 tablespoons Thai red or green curry paste
2 teaspoons grated lime zest, divided, plus 2 tablespoons juice
1 ½ pounds boneless, skinless chicken thighs, trimmed and cut into 1½‐inch pieces
2 pounds butternut squash, peeled, halved lengthwise, seeded, and sliced crosswise ½ inch thick
2 cups fresh cilantro leaves
½ cup vegetable oil, divided
1 teaspoon table salt, divided
¼ teaspoon pepper, plus ⅛ teaspoon, divided
Test Kitchen Techniques
Why This Recipe Works
We’ve all had our fair share of roasted butternut squash, and for good reason—it’s delicious. But if you’ve never grilled it, you’re missing out: Sweet, meaty squash is fantastic with a bit of char. Half-inch-thick slices are easy to maneuver on the grill, and they cook through in the time it takes for skewers of curry-rubbed chicken to get perfectly browned. A drizzle of bright cilantro-lime vinaigrette offsets the sweet squash, and is the only finishing touch you’ll need.
Before You Begin
Check out our "Ingredient Note" above before beginning.
Instructions
- Whisk 2 tablespoons vegetable oil, curry paste, 1 teaspoon lime zest, ½ teaspoon salt, and ¼ teaspoon pepper together in large bowl. Add chicken and toss to coat. Thread chicken onto four 12-inch metal skewers. Toss squash with 2 tablespoons oil, ¼ teaspoon salt, and ⅛ teaspoon pepper in second bowl.
- Grill chicken kebabs and squash over medium fire until well browned and cooked through, 16 to 18 minutes, flipping as needed. Transfer kebabs and squash to serving platter, tent loosely with aluminum foil, and let rest while making vinaigrette.
- Pulse cilantro, remaining 1 teaspoon lime zest, lime juice, ¼ cup oil, and ¼ teaspoon salt in food processor until cilantro is finely chopped, 6 to 8 pulses, scraping down sides of bowl as needed. Serve chicken and squash with cilantro vinaigrette.
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