Dijon and herb grilled chicken thighs

Chicken second courses

Grill

You know how boneless chicken thighs have a large part and an attached smaller side? I started cutting the smaller pieces off and grilling them separately a while back, to avoid drying out the smaller side before the large side is fully cooked. I've taken this another step by cutting the small side pieces into smaller chunks and skewering them. This makes it easier to get them on and off the grill. The photo is actually of a riff on this, using a marinade spiced with ground coriander, cumin and cardamom, and chopped cilantro. Enjoy! ;o)