Saint Lucifer Philly Style Crab Cakes
Saint Lucifer Roasted Parmesan Cauliflower
Saint Lucifer Cajun Shrimp Etouffee
Saint Lucifer Corn, Shrimp, and Sausage Skillet
Saint Lucifer Spinach and Chickpea Saute
Saint Lucifer Shrimp and Zucchini Scampi Linguini
Saint Lucifer Greek Yogurt Chicken Kabobs
Saint Lucifer Roasted Brussels Sprouts
Saint Lucifer Jalapeno Creamed Spinach
1 1/2 cups Greek 2% yogurt (we use Fage)
1/2 cup lemon juice from 2 lemons
2 tablespoons extra-virgin olive oil
1 tablespoon of St. Lucifer Divine Virgin - Habanero Infused EVOO
1 tablespoon of dill, finely chopped
1 tablespoon of parsley, coarsely chopped
1/2 tablespoon kosher salt
2 cloves of garlic, minced
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon St. Lucifer Habanero Spice #11
2 lbs. skinless, boneless chicken thighs, cut into 1 1/2 inch cubes
Whisk together yogurt, lemon juice, olive oil, St. Lucifer Divine Virgin, dill, parsley, salt, garlic, black pepper, cumin, St. Lucifer Habanero Spice #11 in a medium bowl.
Place chicken in a large resealable plastic bag. Pour in marinade and seal bag, removing as much air as possible. Place in refrigerator and marinate for 4 to 8 hours or up to 12 hours.
Thread chicken tightly onto skewers, so the chicken is all touching.
Clean and oil the grilling grate. Set grill to medium-high heat. Let heat until the grill reads 350-400°F.
Grill skewers until well browned on all sides and center of chicken registers between 160-165°F on an instant read thermometer, 3-4 minutes per side.
Transfer skewers to platter and let rest for 5 minutes. Serve immediately.
Download Printable Recipe Here
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