Skewered Chicken Thighs with Seven-Chile Sauce
Boneless chicken thighs cook up quickly on a hot grill pan. Use our grilling sauce as a quick marinade, then brush on more toward the end of grilling for an extra punch of flavor.
- 4 boneless skin-on chicken thighs
- 1/4 cup (2 fl. oz./60 ml) plus 2 Tbs. Seven-Chile Grilling Sauce
- 1 red onion, halved and sliced lengthwise into 8 wedges
- 1 lime, sliced into 8 thin rounds
Place a chicken thigh on a work surface between 2 sheets of plastic wrap and lightly pound with a meat mallet or rolling pin until it is an even 1/2 inch (12 mm) thick. Repeat with the remaining thighs. Transfer all of the thighs to a sealable plastic bag and add 1/4 cup (2 fl. oz./60 ml) of the grilling sauce. Set aside to marinate for 30 minutes at room temperature.
Remove the chicken thighs from the marinade, shaking off any excess. Discard the marinade.
Thread an onion wedge and a lime round onto a skewer, folding the lime round in half to prevent it from sliding off the skewer. Thread a chicken thigh onto the skewer and finish with another lime round and another onion wedge. Repeat with the remaining ingredients, using 3 more skewers.
Preheat a grill pan over medium-high heat.
Grill the skewers until chicken is well marked and cooked through, 5 to 6 minutes per side, brushing the thighs with remaining 2 Tbs. of grilling sauce during the last minute of grilling. Serve immediately. Serves 4.
Williams-Sonoma Test Kitchen