Smoky Chicken Skewers

Ingredients

• 6 boneless, skinless chicken thighs
• 2 tablespoons olive oil, divided
• 1 teaspoon fennel seeds
• 1 teaspoon ground cumin
• 1 teaspoon sweet smoked paprika
• 1 clove garlic, peeled and crushed
• 1 teaspoon red wine vinegar
• Salt and black pepper, to taste
• Smoky aïoli, to serve

Before you cook

• If using wooden skewers, soak 15 skewers in cold water for at least 10 minutes to prevent burning.
• Cut the chicken thighs into roughly 3 cm (1¼-inch) pieces and place them in a large mixing bowl.
• Add 1 tablespoon of the olive oil, the fennel seeds, ground cumin, smoked paprika, crushed garlic, and red wine vinegar to the bowl.
• Season generously with salt and black pepper, then toss everything together until the chicken is evenly coated. (At this point you can cover and refrigerate the chicken for up to 24 hours to deepen the flavour.)
• Thread 2–3 pieces of marinated chicken onto each skewer, leaving a small gap between pieces so they cook evenly.

Steps

1. Preheat your oven to its lowest setting (around 200°F / 90°C) and line a baking tray with foil — this will keep cooked batches of skewers warm while you finish the rest.
2. Drizzle or brush the remaining 1 tablespoon of olive oil into a large frying pan or griddle pan and place it over high heat.
3. Allow the pan to get very hot — a drop of water should sizzle and evaporate instantly on contact. This ensures a good sear rather than steamed chicken.
4. Working in batches to avoid crowding the pan, lay the skewers in a single layer and sear for 3–4 minutes on the first side without moving them, until the chicken is deep golden-brown and releases easily from the pan.
5. Flip the skewers and cook for a further 3–4 minutes on the second side, until the chicken is golden-brown all over and cooked through — the internal temperature should reach 165°F (74°C) and the juices should run clear.
6. Transfer the finished skewers to the prepared baking tray and keep them warm in the low oven while you cook any remaining batches, adding a little more oil to the pan between batches if needed.
7. Arrange all the skewers on a serving platter and serve immediately with smoky aïoli alongside for dipping.