The amount of garlic in the marinade may seem a little excessive at first, but please do try it, as the sweet, delicate flavour is simply fantastic. You don’t want to lose this by burning it, so it is really important to grill these skewers over a gentle heat. This is a great recipe to make ahead, as you can confit the garlic cloves a day or two in advance of making the marinade, and marinate the chicken for up to 48 hours before cooking.
Makes 6 skewers
skinless, boneless chicken thighs 800g, cut into large pieces (or left whole if oven-roasting)
