Serves 4


  • 1 pack deboned skinless chicken thighs
  • 100ml olive oil
  • 2 garlic cloves, crushed
  • Juice of 1 lemon
  • Zest of half a lemon
  • 1 Tablespoon Dijon mustard
  • 1 Handful fresh parsley
  • Salt
  • Black pepper


  1. Mix the olive oil, lemon juice, garlic, lemon zest, mustard and parsley together well.
  2. Cut the thighs in half-length ways.
  3. Pour over the chicken pieces and let them marinate whilst you light the COBB Cooker
  4. Light a CobbleStone and wait a few minutes until it has turned grey. Or, if you don’t have a CobbleStone on hand, get you briquettes ready in the COBB Cooker.
  5. Place the Griddle on to the COBB Cooker, close the Dome Cover and let it heat up for at least 5-10 minutes so that it gets super-hot.
  6. Thread the thighs onto the skewers. We use 1 per skewer but 2 would make a bigger one.
  7. Remove the lid and cook the skewers. They should take about 10-12 minutes a side. Don’t turn them too often or they won’t get that nice brown colour.
  8. Enjoy Yourfood!

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