Molly Makes Her "Flavor Bomb" Chicken Skewers with Feta and Pickles
This Episode is Sponsored by Harmless Harvest!
On today’s episode of Hit the Kitch, Molly introduces us to a recipe that is hailed by many as a “total flavor bomb”. She’s making her Oregano Chicken Skewers with Cucumber, Pickle, and Feta salad.
Molly starts by marinating boneless skinless chicken thighs in a simple marinade of lemon, garlic, vinegar, and oregano so that the chicken thighs can be, well, a TOTAL FLAVOR BOMB!!! While the chicken marinates, she makes a crunchy pickle-y fresh little salad that’s seasoned with feta and lemon and lots and lots of herbs. Is this the most Molly salad ever??? Probs.
We promise, this recipe is very low-effort and high-reward - the perfect dish to transition us to spring. GET AT IT FOLKS!!
Ingredients:
PRODUCE
7 garlic cloves
5 Persian cucumbers
4 scallions
1 cup dill leaves
1 lemon
PANTRY
9 tablespoons olive oil, plus more
6 tablespoons red wine vinegar
2 tablespoons dried oregano
Kosher salt, freshly ground black pepper
6 baby dill pickles
⅔ cup sliced pickled pepperoncini
⅔ cup walnuts or pecans
DAIRY
3 ounces feta cheese
Yogurt, for serving (optional)
MEAT
6 boneless skinless chicken thighs (about 1½ lbs)
NEW: MORE IS MORE!!!!!: mollybaz.com/more/
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Video Series:
Director: Jordan Hansen
Editor: Triarch Creative
Producaaas: Ben Persky + Sophia Zimmer
Food Styling: Katie Miller
Thumbnail: Peggy Khammanotham
Molly has 70s folk songstress looks
Giving me young Joni Mitchell vibes definitely 😊
Um, not really. 🙄
@@phillipsmom6252 damn you must be a hater
So hot
@@rutabaga_ruth5450 God, everyone who doesn't "influencer worship" with sycophant level compliments is labeled a "hater" nowadays. No, they are realistic. Grow the F Up.
Hey, to the guys/girl doing the production/editing on this show. You're killing it. This was so smooth and easy to follow.
You make food fun, thanks for sharing!
That 90 degree rotation with the bias cut is a clever one for people to figure out after the fact but so easy to do. :)
Molly glowing!!
Molly"s face at 11:01 when she ask if we should take a look at the chicken is HILARIOUS. And " it looks nice" with a very high pitch. Hahahahahha. Molly is awesome.
This is definitely a keeper ❤
It's always wild to me how one person can be this dang creative, so inspiring, thank you for these videos
You think this is one person and not a creative team with a "face" to host the show. You fall exactly within their target demographic of oblivious.
@@Mutiny960 Knew this comment was coming the moment I posted lol. Yes she has a great team, obviously, they make it happen. But you have to acknowledge what she as a person brings to the table and it's a very eclectic and delicious imagination.
@@kaiju_k5042 No, I don't because I have no proof of anything. It's like Rachael Ray. Used to like her as a kid, then as an adult found out she does exactly NOTHING for the show. There is even a script written telling her what to say. Literally just a "talking head" that is recognizable to the idiot consumer.
Crayyy-zy good. That salad is beyond. Keeeeeper. ❤️
I’m so making this now!
Awe! I haven’t seen Molly since BA. Great to see her and she is even more stunning than before
Every single recipe I try from Molly is out of this world and are fan favorites with the friends I host. We made this for a dinner party and everyone was OBSESSED with the salad. We actually made it again not even a week later, but added pasta to turn it into a cold pasta salad. 10/10
Made it for Mothers Day. Chicken was incredible, salad was so-so as due to it being very dill forward. Next time would try it with different soft herb.
Making this after my next trip for groceries, can't wait
Just made it! Delicious
Ur so fun, love ur vibe and feel good energy 😃🙌
I was craving chicken skewers and about to google some recipes but this came up right away on my youtube feed! Making tonight after work. Thanks Molly!
My mom literally can't cook and she made this and it was AMAZING. The salad was so good even without walnuts ( we didn't have any )
Def wanna make this🎉
I made this twice in one week , so easy and delicious
Molly you're so pretty!!! Congrats on the addition to the family ❤
Can I say how much I love your kitchen and its color choice?
Molly"s face at 11:01 when she ask if we should take a look at the chicken is HILARIOUS.
Molly, I usually do not leave comments. But this is easily one of the best chicken recipes I have tried in my entire life! And yet, it is SO SIMPLE. I used the vegan tofu feta by rainbow plant life (allergic to dairy) but for the rest I followed the recipe to the T (not even modifying the amount of salt, lol). This will be a regular in my house now, especially during the warmer weather! I served it over quinoa (the pan sauce is divine). But I can see this over a smear of yogurt and paired with some pita! Or over orzo or couscous!
Gonna require a shopping list and trip to the grocery store (34 miles away) so not making this "soon" but it will be made. Thank you Molly.
giving full butter energy
This was outstanding. The chicken marinade being made up of pantry ingredients (yes, garlic is a pantry ingredient) makes it a great expedient way to get the maximum pop from that pack of chicken thighs you bought without a plan. And the pickle/cucumber/dill/(extra) feta salad? Going in the back pocket for barbecue season.
You’ve never come across my algorithm, Molly, and damn I didn’t know till now what I was missing!!! SO entertaining, phenomenal editing, and obvi a delish as hell looking recipe… I’ll hope to see you again soon! TY!
you've done it again, molly
constantly raising the bar for us all, and doing it flawlessly
Holy shit I can’t believe I have been brought back to Molly…how long has it been
Hi! If you barbecue or use a grill pan do you just reduce the marinade for sauce ? Tx!
looks so good and love the simple ingredients! also i'm obsessed with molly's cucumber pickle salsa from her spiced green meatball recipe and this looks v similarly delish! one legitimate question: what's the benefit of cutting and skewering the thighs vs. just leaving them whole? just a quicker cook?
Molly Baz flavor bomb artist. Thx.
Microplane sponsorship coming up! I also lost it when you were talking about Microplane and kept saying 'Grate'. ..."It's grate for garlic, grate for zest..." 🤣
Oh my gosh, I didn't even catch that!
Love me some Mollllllyyyyyyy Baaaazzzzzzzzzz!!!!!!
Molly, sounds like a drool worthy recipe. One question: Does the marinade get hot enough deglazing the pan to kill any contamination from the raw chicken?
Call the walnuts Wallies.
The salad sounds really good. I don't eat meat so I'd need to figure out a way to sub the skewers.
What range do you have???
anyone know the knife she uses for cutting the salad?
Can't wait to try. Does anyone know what brand of knife she is using?
Hi! I use SHUN knives: shun.kaiusa.com/chef.html
I think I just found tomorrow's dinner.
Molly!! Do you think your crate & barrel range (particularly the bowls!) will ever be shoppable again? 😢
Do you have any good wooden cutting board recommendations?
Molly is using a Boos board. Available at Williams Sonoma and Amazon.
Boardsmith is awesome.
There are metal skewers that are reusable and won't burn under a broiler.
If you soak the wooden ones in water first, they won’t burn.
Yeah, I use wooden skewers under the broiler all the ime and it's fine.
What are the knives you use?! Also that cute apron! I must have one! Please let us know! Thank u!
Shun Classic chef's knive and Shun Classic nakiri. The apron is her own brand, google Molly Baz Apron.
@@jefsti omg you’re awesome! Thank u!!
Will this work to fry it in a large stainless steel skillet? Will it stick too much?
Golly Miss Molly, thanks for you f*ing reply...
Is the written recipe available somewhere?
check the video notes!
There's a grilling season? Why?
What is a good substitute for those who dislike vinegar?
Lemon juice. This marinade is basically a classic greek marinade that most often uses lemon juice. Also, try sherry vinegar ... you may like that. It's delicious.
@@virginiaf.5764 thank you Virginia, will give it a try!
@@nareovsepyan8103 You're welcome.
did yall get a new camera or something? it looks diff, maybe the lighting
Yeah it almost looks too HD. Kinda like when you watch something filmed in 4k on a 1080 display. I don't think it's lighting either. The way the island counter top is illuminated it almost looks like they didn't use the studio lights for this video and it's just sunlight. All the shadows on the bowls, utensils and Molly herself go to the right. There is no overhead lighting. But I think what you're talking about is the the pixel density during filming vs the pixel density when editing, uploading, and what we're watching on our phones or computers. Just tested it and when I adjusted the settings of the video the highest quality it looked less weird. I still think it's a little of and this was probably shot in 4K but not uploaded in 4K.
@@willcookmakeup better stabilizer, looks higher fps
I think it’s the frame rate, it’s giving Costco showroom TVs
Agree
it's giving bbc cooking show vibes
Made this for dinner tonight coupled with your big ass Latke recipe and it was fantastic!!!
Feta and pickles?... I'm not a fan of pickles but I'm willing to try it.
U forgot to add chicken to the recipe in description! 🙄😘
U forgot to scroll down
Dub-Nuts
What's this "grilling season" you speak of?
she reminds me a little of dakota johnson
Am i the only who missed the step where she added feta to the salad?
Around the 7:30 mark
Touch chicken, touch bowl, touch vinegar, touch oil... do i just worry about cross-contamination too much orrrr.. aside from that, im definitely going to make this!
Me toooooo!!
is chicken in the recipe lmao
What would be the best vegetarian alternative to this? Shrimp? Salmon?
You mean pescatarian?
lol
That scraping with the blade made me grit my teeth.
What’s with all the dang abbreviations?!?!?
what about them? Molly’s QUEEN
@@tayaracoviello2367hahaha, queen of what…grow up…you speak like a child…
I think that there is vodka in that glass.
This looks AMAZING and I am making it pronto !!! However WARNING: You should not get Olive Oil to smoke, it turns Carcinogenic at that point. If you need to heat oil to the point of smoking you need to use a high smoke point oil like Avocado, Peanut or Coconut oil.
emu chicken unborn eggs
What is so hard about tying your hair back??????
nice recipe! you washed your hands before making the dressing yes? it's not clear.
A very boozy episode…
Molly could burn my food three times a day and I wouldn't say a word. She just screams woman and I respect that.
I wish she would put an extra 30% effort into talking… the lazy rich kid drawl is tough at times.
This is literally not your recipe. But I get it… it’s basic stuff.
…. That’s it? LOL. I was expecting something unique and innovative. Oregano chicken is a pretty common Greek-inspired recipe you can find all over the internet.
Just stop saying “black pep”
ummm i'm not a fan of the apron.
why. it looks nice. and she designs them
@@kathyholmes5348does she sell them! I want one
Definitely making this but with a side of rice. It's gonna be goooooooooood.
"Grilling season" knows no bounds in this household. If anything, some snow shoveling might be required.
Shit is so extra but still trash😅
That yellow kitchen is nauseating