Creating the marinate for these chicken skewers takes a bit more time than most of my recipes - not because it’s complicated (it isn’t!), but because removing the stems from half a bunch of cilantro is a 15-minute endeavor. It’s worth it, though; this chicken is moist and flavorful. I’ve always made it in the oven, but you could also grill the skewers. Try it with a side of rice and steamed broccoli, so you can savor the flavors. Click here to download the .pdf!