Kyllingespyd med Peberfrugter

June in Copenhagen, the light doesn't leave. At nine in the evening the sky is still pale gold and the air smells like charcoal and cut grass from every garden and balcony in the city. This is when the grill comes out, and this is what goes on it.

Kyllingespyd med peberfrugter is the weeknight grill dinner that carries the whole Danish summer. Chicken thighs marinated in lemon and garlic, threaded onto skewers with chunks of sweet pepper and red onion, grilled until the edges char and the meat stays juicy inside. You serve them on warm flatbread with a cold yogurt sauce scattered with dill, and the whole thing takes less than an hour from cutting board to table. It's the kind of meal where everyone stands around the grill, talks too much, and eats with their hands. That's the point.

Two things matter here. First, use thigh meat, not breast. Thighs have fat running through them, and that fat is what keeps the chicken tender on a hot grill where breast would tighten and dry out before the peppers even soften. Second, don't crowd the skewers. Leave a little space between each piece so the heat reaches every surface. You want char marks and color, not steamed chicken trapped against itself. Get those two things right and everything else follows. You'll know when it's right.