Servings: four to six.
Boneless chicken thighs are ideal for grilling, since they keep their juiciness better than breasts. These are rubbed with a sweet-and-hot spice paste and paired with a vibrant, chunky salsa.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Serve with Roasted Eggplant with Chiles, Peanuts, and Mint. If you don’t want to turn on your oven, try roasting them on your grill.
To prepare as kebabs: Trim the thighs and then slice them lengthwise into 1-1/2- to 2-inch-wide strips. Toss with the flavorings; then thread the chicken onto six 8- or 12-inch skewers (soak wood skewers in water for at least 20 min. first), folding each strip in half as you skewer it. If some strips are very thick, cut them in half crosswise rather than folding them so that all the pieces of chicken are roughly the same size. Grill the kebabs, turning them every 4 to 5 min. as dark grill marks form, until cooked through, 12 to 15 min. total
Wow, this recipe is a keeper. I searched recipes for my nephew's wedding and his new Indonesian wife was very impressed with this dish. We cooked for 50 people; marinated & vacuumed sealed the thighs day before. Next day on the grill took no time at all! We've made this several times since. Great recipe for a large crowd!
This recipe is really outstanding and SUPER easy. I've made it three times now and it has been a superb hit each time. I made the recipe for the chicken thighs as indicated. Be sure to use Kosher salt and not regular table salt, their is a difference in intensity. I put the chicken in he refrigerator once it was seasoned with the spice paste for several hours and it was just fine which makes it an easy make-ahead main course. When I prepped the mango salsa, I chose mint over cilantro and it was a fantastic combination with the mango and I prefer the flavour over cilantro which sometimes gets so overused. I also cut down on the oil in the salsa. I only put in a teaspoon and it was perfect. The full amount leaves the salsa too oily for my taste and diminishes the fresh taste of the fruit and vegetables. I didn't have peanuts and didn't really miss them in the salsa, in fact I might prefer it, try it both ways. Don't hesitate to serve this at a casual dinner party. I prepared it with steamed asparagus, and Rice Pilaf with Spiced Carmelized Onions, Orange, Cherry and Pistashio (substituted the dried cherries for cranberries and OMG... delicious). Search for the Rice Pilaf recipe here on Fine Cooking website. It is also an outstanding recipe that goes very well with the Chicken Thighs. If you make the Chicken Thighs and Mango Salsa with the Rice Pilaf mentioned, forgo the peanuts in the salsa, you'll love the pistachios in the Pilaf and my thought is you don't need chopped nuts in both dishes.
At the beautiful Antica Corte Pallavicina in Italy, host Pete Evans meets the master of culatello, Massimo Spigaroli, and Parma’s popular third-generation chef, Marco Parizzi. Moveable Feast with Fine Cooking…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?