Ingredients

• 1 1/2 cup roughly chopped onion
• 1 cup roughly chopped fresh parsley
• Juice of 2 lemons
• 1/4 cup canola oil
• 1 garlic clove
• 1 tablespoon kosher salt
• 1 1/2 cup roughly chopped onion
• 1/4 cup canola oil
• 1/4 cup harissa
• 3 tablespoons lemon juice
• 1 1/2 teaspoons kosher salt
• 1 1/2 cup roughly chopped onion
• 1 cup amba puree (see Cook's Note)
• 1/4 cup canola oil
• 1/2 teaspoon kosher salt
• 2 tablespoons water

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Instructions

1. For any of the marinades: Combine all the ingredients in a blender and puree until the mixture is smooth and about as thick as a milkshake. You may need to add a couple of tablespoons of water to thin the mixture. Toss 2 pounds skinless, boneless chicken thighs cut into 1-inch chunks with the marinade and seal in a zip-top bag. Marinate in the refrigerator for at least 4 hours or up to 2 days. When ready to grill, wipe off the excess marinade, thread the chicken pieces on skewers, and grill directly over hot coals, turning every few minutes, until the chicken has lightly charred on the exterior and is cooked through, about 8 minutes total.
2. Photograph copyright © 2015 by Michael Persico