We tried this NYT recipe: https://cooking.nytimes.com/recipes/1014920-chicken-thigh-kebabs-with-turmeric-chile-and-saffron Our modifications: First, we used 4 chicken breast cutlets instead of thighs, and we kept the cutlets intact. We marinated the chicken overnight. Second, we used Korean red pepper powder for the chile. Third, we oven-broiled the chicken. We lined a baking sheet with foil, then placed a baking rack inside. We sprayed the rack with oil before placing the cutlets (lightly dressed with onion), 1 inch apart, on the rack. We first broiled, then baked; however, this resulted in thick pieces of chicken being pink. I think a better method would be to oven-bake at 350 until nearly fully cooked (maybe 8-10 mins), then to shift to high broil with the flame 8 inches from the chicken, flipping so that both sides are browned. We also saved the rest of the marinade and onion and heated them in a sauce pan while the chicken baked in the oven. (Jan. 2018)
Cooking Adventures 