- 1/2 tsps cilantro seeds
- 1/4 tsps aniseed
- 1/2 cups will-flavored honey
- 1/4 cups fresh lemon juice
- 3 tbsps fresh orange juice
- 3 tbsps fresh lime juice
- 2 green onions , finely chopped
- 1 tsp fresh thyme, finely chopped
- 1 tsp rosemary, finely chopped
- 1 tsp sage, finely chopped
- 12 boneless chicken thighs , cut into large pieces about 4 mc (1 1/2") square
- 1 sea salt & freshly ground black pepper to taste
- 2 limes , cut into wedges
1. In a small pan, toast the cilantro and aniseed over a moderate heat, tossing, until fragrant. Transfer to a mortar or spice grinder and grind to a powder.
2. In a bowl, mix together the honey, juices, green onions, thyme, rosemary, sage and ground spice mixture. Ad the chicken pieces to the marinade and turn to coat. Allow to marinate, refrigerated, for 1-2 hours.
3. Heat the barbecue or a ridged grill over a moderately high heat.
4. Remove the chicken from the marinade and season with salt and pepper. Thread the chicken onto metal skewers, occasionally adding a lime wedge. Grill, turning as each side cooks. Brush with the marinade now and again while grilling. Transfer the skewers to a platter to rest before serving.
Serves: 6
Source: Everyday Epicurean, Catherine Bell, Ten Speed Press
