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
I've made this so many times and it's always a winner.
Lots of flavor. Definitely a lot of flavor, which is good. Just must not have been my kind of flavor. I wouldn't make this again.
This is delicious and easy and I have made it many times always to rave reviews. You don't need to change a thing.
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