Chicken Mtsvadi is a cherished Georgian dish featuring succulent pieces of chicken marinated in a vibrant blend of spices, sour agents, and onions, then grilled to perfection on skewers. It’s known for its tender texture and deeply savory, slightly tangy flavor.
Georgian Chicken Mtsvadi
Chicken Mtsvadi is a cherished Georgian dish featuring succulent pieces of chicken marinated in a vibrant blend of spices, sour agents, and onions, then grilled to perfection on skewers. It's known for its tender texture and deeply savory, slightly tangy flavor.
Ingredients
- 2 lb boneless skinless chicken thighs
- 1 large onion thinly sliced
- 0.25 cup lemon juice or white wine vinegar
- 2 cloves garlic minced
- 1 tsp paprika sweet or smoked
- 0.5 tsp red pepper flakes optional
- 1 tsp salt
- 0.5 tsp black pepper freshly ground
- 2 tbsp vegetable oil or olive oil
- 0.25 cup fresh cilantro chopped
Instructions
- In a large bowl, combine the chicken pieces, thinly sliced onion, lemon juice (or vinegar), minced garlic, paprika, red pepper flakes (if using), salt, black pepper, and vegetable oil. Mix thoroughly to ensure all chicken pieces are well coated.
- Cover the bowl and refrigerate for at least 2 hours, preferably 4 hours or overnight, allowing the flavors to meld. The longer the marinade, the more flavorful the chicken.
- If using wooden skewers, soak them in water for at least 30 minutes before threading to prevent them from burning on the grill. Preheat your grill (charcoal or gas) to medium-high heat.
- Thread the marinated chicken pieces onto the skewers, discarding any excess marinade liquid. Don't pack the chicken too tightly, allowing heat to circulate evenly for proper cooking.
- Grill the chicken skewers for 15-20 minutes, turning every 4-5 minutes, until the chicken is cooked through, tender, and has developed a nice char on all sides. The internal temperature should reach 165°F (74°C).
- Remove the Mtsvadi from the grill. Garnish with fresh chopped cilantro if desired, and serve immediately with your favorite Georgian accompaniments.
Notes
For best results, marinate the chicken for at least 4 hours, or overnight, to allow the flavors to deeply penetrate the meat. You can substitute lemon juice with white wine vinegar or even plain yogurt for the sour component. Serve Mtsvadi hot with fresh lavash bread, a simple tomato and cucumber salad, or Tkemali (Georgian plum sauce). If using wooden skewers, soak them in water for at least 30 minutes prior to threading to prevent burning.
