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1
Prepare your chicken thighs by trimming any lumps of fat and cutting into large chunks (they will be threaded on skewers to grill).
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2
Place the chicken, minced shallots and grapeseed oil (or other high heat oil) in a large bowl.
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3
Zest two of the lemons and four of the mandarin oranges into the marinade bowl.
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4
Cut all the lemons, mandarin oranges and lime in half and squeeze out all of their juice into the bowl. Don't worry about any seeds.
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5
Mix everything together and get out your spices.
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6
Add your parsley, turmeric, cumin, paprika and lemon pepper seasoning to the bowl.
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7
Mix well and cover. Put in the refrigerator until you're ready to grill - four hours was perfect for us.
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8
When you're ready, working carefully - you're probably going to drip marinade as you do it - remove the chicken pieces from the marinade one by one and thread onto your skewers. Other than any seeds, don't shake any seasoning off.
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9
Using a strainer, pour the marinade into a glass cup you can easily pour with later (we used our 2 cup Pyrex measuring cup), straining out the zest and seeds. Discard the zest and seeds.
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10
When your grill is nice and hot, lay the chicken skewers on it and start grilling!
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11
Every minute or so, pour the strained marinade juice over the skewers.
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12
Since you've cut the chicken up into chunks, it shouldn't take long for them to be done - Ours took about 10 minutes.
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13
Remove from the grill, transfer to a platter and enjoy!
