JThe amount of garlic in the marinade might seem a bit excessive at first, but give it a try, as the mild, delicate flavor is just fantastic. You don’t want to lose it by burning it, so grilling these skewers over low heat is very important. This is a great recipe to make ahead, as you can pickle the garlic cloves a day or two before you marinade and marinate the chicken up to 48 hours before cooking.
Makes 6 skewers
boneless skinless chicken thighs 800g, cut into large chunks (or left whole if roasted in the oven)
For the confit garlic
Garlic 1-2 heads, broken into cloves but not peeled (about 150g)
vegetable oil 100ml
For the marinade
confit garlic cloves 1 lot (see above)
confit garlic oil 3-4 tbsp (see above left)
parsley 1 small bunch, chopped
flaky sea salt 1 heaped teaspoon
freshly ground black pepper some twists
lemon zest of ½ (use the juice on the cooked chicken shish)
For the candied garlic, place the unpeeled garlic cloves in a small saucepan or metal tray and cover with oil. You may need a little more, depending on the size of the pan – this should be enough to cover the cloves. Place it on the side of the grill where there is less heat (or place it over very low heat on the stove) and slowly bring to a boil. Once bubbles start to appear, cook for 10 minutes, then remove from heat and set aside in the pan to soften and cool completely. You can store chilled garlic and oil in the refrigerator for up to 48 hours before using.
To make the marinade, take the cooled cloves out of the oil (saving them for later) and squeeze the flesh out of the skins and into a small bowl. Discard the skins. Use the back of a spoon to mash the candied garlic into a pulp, then stir in the chopped parsley, salt, pepper, lemon zest and 3-4 tbsp garlic oil. Pour over the chicken pieces, toss well to coat, then thread the meat onto skewers. Place in the fridge and leave to marinate for 1 to 48 hours.
When you’re ready to cook, make the barbecue nice and fluffy. Grill the skewers for 5 minutes on one side, then flip them over and cook for 5 minutes on the other side. Dab the remaining marinade or, if there is no more, a little garlic confit oil on the chicken, then turn it once more and cook for 5 minutes. Remove from grill and squeeze lemon juice over it before serving.
From Honey & Co. Chasing Smoke by Sarit Packer & Itamar Sroulovitch (Harper Collins£26)