1 kilo chicken thigh fillets, skin and fat removed
2 tubs (125 grams) plain yogurt
1 medium white onion, quartered
1/2 cup crushed pineapple, lightly drained
1/2 teaspoon ground cumin
1/2 teaspoon paprika
2 tablespoons extra virgin olive oil
salt and pepper, to taste
tomatoes, bell peppers, zucchini or other vegetables, for grilling (optional)
1. Slice chicken into 2-inch pieces.
2. Place marinade ingredients in a blender or food processor and blend until smooth.
3. Pour over chicken and toss until chicken is completely coated. Skewer chicken pieces onto wet barbecue sticks and marinate overnight.
4. Lightly wipe stovetop grill pan with oil before heating. Grill chicken until lightly charred and cooked through. Grill accompanying vegetables, if using. Serve with yellow rice.
Omit the barbecue sticks and simply marinate the chicken in big pieces. Grill as directed.
READ: Healthy Food You’d Love To Instagram and Devour
Originally published in FOOD Magazine's April-May 2014 issue. Recipe and styling by Tina Concepcion-Diaz, photograph by Justin de Jesus. Follow FOOD Magazine on Instagram and like their official Facebook page.