Grilled Parsley-Lime Chicken Skewers

Just like my lamb kebabs, the secret of these succulent and fragrant chicken skewers is the marinade—a glorious, tangy and green flavour base with parsley for its grassy, herbaceous note, and lime for acidity, all rounded out with jalapeños for heat. The trick is to let the chicken sit bathed in the marinade for as long as possible—ideally 2–4 hours. But if you are pressed for time, then set aside ¼ cup of marinade and brush it on while the skewers grill.

Ingredients

4 lbs [1½ kg] boneless, skinless Chicken breasts and thighs, cut into 2-inch-thich pieces
Twelve 10-inch-long Skewers*

Marinade: 

1 cup flat-leaf Parsley (leaves and stalks)
Grated rind of 1 Lime
Juice of 1 Lime
½ small Onion, peeled and roughly chopped
4–5 cloves Garlic, peeled
1-inch piece Ginger, peeled
1 medium Jalapeño
Salt (to taste)
¼ tsp freshly ground Black Pepper
1 tbsp Extra Virgin Olive Oil

1. Put parsley, lime rind and juice, onion, garlic, ginger, and jalapeño in a food processor and grind to a smooth paste. Transfer paste to a mixing bowl, large enough to accommodate the marinade and chicken. 
2. Add remaining marinade ingredients to bowl and stir to incorporate. Add chicken and mix well with marinade. Cover the bowl will plastic wrap, and refrigerate for at least 2 hrs, or up to 1 day. Prior to cooking, remove bowl from fridge, thread chicken pieces onto skewers, and bring to room temperature. 
3. Pre-heat a charcoal/gas grill or grill-pan on medium for 25 mins. Turn the heat to high 5 mins before cooking. When the grill surface is smoking hot, add skewers, and let grill on their first side for 3 mins, or until well charred. Then gently turn every 2 mins until the remaining sides are well caramelised. 
4. Remove skewers onto a platter and let sit for 5 mins. Serve drizzled with olive oil and lime juice.

*TIP: If you are using wooden skewers, soak them in water for ½ hour prior to cooking, to prevent them from singeing on the grill.