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 the mixture 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 your 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 Your food!

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