MOROCCAN CHICKEN SKEWERS

3 lemons

¼ cup extra-virgin olive oil

2 tablespoons honey, plus extra to drizzle

1 tablespoon finely grated fresh ginger

1 tablespoon ground cumin

1 tablespoon ground coriander

Kosher salt and ground black pepper

1½ pounds halved boneless, skinless chicken thighs

Chopped fresh herbs

DIRECTIONS

Heat the broiler with a rack 4 inches from the element. In a medium bowl, mix the lemon zest and juice, oil, honey, ginger, spices, 2 teaspoons salt and 1 teaspoon pepper; set aside 2 tablespoons. Toss the chicken with the remaining mixture. Scrunch the chicken onto metal skewers, then place on a foil-lined rimmed baking sheet. Add the 4 lemon halves. Broil until charred, about 12 minutes, flipping halfway through. Spoon the reserved lemon-oil mixture over the chicken. Sprinkle with herbs. Drizzle the lemon halves with honey and serve alongside for squeezing over the chicken.