Ingredients
- 1½ lbs ButcherBox Boneless Skinless Chicken Thighs defrosted and pat dry
- Salt and pepper
- 8 tbsp canola oil plus more for grilling
- 3 medium globe or Japanese eggplants
- 6 tbsp olive oil
- 4 cloves garlic finely chopped
- 1 tbsp fresh lemon juice
- 1 tbsp red wine vinegar
- ½ tsp chili flakes
- ¼ cup fresh oregano leaves coarsely chopped
- Special equipment: metal skewers or wooden skewers soaked in water for 30 minutes
Instructions
- Cut the chicken thighs into 1½-inch chunks and place in a mixing bowl. Season with salt and pepper and drizzle with 3 tablespoons canola oil. Toss until chicken is coated.
- Cut the eggplant into 1-inch chunks and place in a separate mixing bowl. Season with salt and pepper and drizzle with the remaining 5 tablespoons canola. Toss until eggplant is coated.
- In a small pot over medium-low heat, combine the olive oil and garlic. Heat until the garlic is sizzling and very aromatic, then reduce the heat to low and cook until the garlic has softened, 5 to 7 minutes. Transfer to a medium bowl.
- Prepare a charcoal or gas grill for high-heat cooking. While the grill is heating, thread the chicken and eggplant onto skewers. Once the grill is hot, place the skewers on the grill and cook, turning occasionally, until the chicken and eggplant have both browned, the eggplant is soft and custard-like and the chicken cooked through (an instant-read thermometer stuck into a piece should read 165ºF). Transfer to a serving platter.
- Add the lemon juice, red wine vinegar and chili flakes to the bowl with the garlic oil; season with salt and pepper. Stir in the oregano. Spoon the sauce over the skewers and serve immediately.
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