Garlic Lime Chicken Skewers with Quinoa Salad

Name: Garlic Lime Chicken Skewers with Quinoa Salad
Cook time: 15 min
Yield: 4 servings
Ingredients: 680 g boneless skinless chicken thighs cut into 3 cm pieces; 30 ml lime juice divided; 4 clove garlic cloves minced; 15 ml olive oil divided; 2 g dried oregano; 5 g fine salt divided; 1 g black pepper divided; 180 g quinoa rinsed; 360 ml water for quinoa; 3 g fine salt divided; 10 ml olive oil divided; 150 g cucumber diced; 200 g tomatoes diced; 40 g red onion finely diced; 15 g flat-leaf parsley chopped; 15 ml lime juice divided; 20 ml olive oil divided; 20 ml lemon juice; 1 g black pepper divided; 60 g feta cheese crumbled

Chicken is marinated briefly with garlic, lime, olive oil, and oregano, then grilled on skewers. The quinoa salad is mixed while the chicken cooks and brings cucumber, tomato, parsley, and a simple lemon dressing. The result is a complete main course with hot, charred chicken and a fresh grain-based side that is ready in under 30 minutes.

By Julienne

Garlic Lime Chicken Skewers with Quinoa Salad

Cook time: 15 minutes

Servings: 4

Ingredients

680 g boneless skinless chicken thighs cut into 3 cm pieces
30 ml lime juice divided
4 clove garlic cloves minced
15 ml olive oil divided
2 g dried oregano
5 g fine salt divided
1 g black pepper divided
180 g quinoa rinsed
360 ml water for quinoa
3 g fine salt divided
10 ml olive oil divided
150 g cucumber diced
200 g tomatoes diced
40 g red onion finely diced
15 g flat-leaf parsley chopped
15 ml lime juice divided
20 ml olive oil divided
20 ml lemon juice
1 g black pepper divided
60 g feta cheese crumbled

Instructions

In a large bowl, combine the chicken, 30 ml lime juice, the minced garlic, 15 ml olive oil, oregano, 5 g salt, and 1 g black pepper. Toss until coated. If using wooden skewers, soak them now in water while you prep the salad. Chicken is evenly coated and ready to skewer.
Put the quinoa, water, and remaining 3 g salt in a covered saucepan. Bring to a boil over high heat, then reduce to low and simmer for 12 minutes. Remove from the heat and let stand, covered, for 5 minutes. Quinoa has absorbed the water and looks tender with a visible germ ring.
While the quinoa cooks, skewer the chicken pieces, leaving a little space between pieces. Preheat a grill pan, outdoor grill, or heavy skillet over medium-high heat and brush with 10 ml olive oil. Cooking surface is hot and lightly oiled.
In a bowl, mix the cucumber, tomatoes, red onion, parsley, remaining 15 ml lime juice, remaining 20 ml olive oil, lemon juice, and remaining 1 g black pepper. Fluff the quinoa, then fold it into the vegetables. Taste and adjust with a little more salt only if needed from the measured total. Salad is dressed and evenly combined.
Grill the chicken skewers for 10 to 12 minutes total, turning every 2 to 3 minutes, until the outside is lightly charred and the thickest piece reaches 74 C. Rest the skewers for 2 minutes. Chicken is opaque through the center and juices run clear.
Serve the chicken skewers with the quinoa salad alongside. Sprinkle the feta over the salad if using. Skewers are hot and the salad is fresh and fluffy.