Chicken thighs offer all the benefits of boneless, skinless chicken breasts—convenience and fast cooking—without the tendency to turn tasteless and dry, thanks to their slightly higher fat content. The hearty flavor of thighs and their ability to stay juicy on the grill is sure to win over anyone who claims to be dark-meat averse. This recipe can easily work for kebabs (see variation), as chicken thighs lend themselves to kebabs, which make a nice change of pace on the 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
With a couple of tweaks, this has become a WOW recipe for my family. We use the sauce, but not for dipping, and we like using the chicken thighs - about 6 of them, rather than kebabs:
Cut all dipping sauce ingredients by half, except for rosemary (1/2 cup marmalade, 1/8 c. rice vinegar, 1 tsp. rosemary). To the sauce, add 1/8 c. honey (or maple syrup or sugar) and 1/8 tsp. salt.
Mix dry ingredients for chicken marinade, increasing the olive oil to 3 tbsp. Stir in half of the marmalade dipping sauce. When thoroughly mixed, pour marinade over the chicken thighs. Massage into all parts of the chicken (this is best done in a Ziploc-type bag). Allow to marinate for 30-60 minutes at room temp or in the fridge for longer.
Grill on the bbq until 165 F registers on a thermometer, then tent under foil off the heat for 5 minutes. Pour remaining marmalade sauce over the chicken just before serving. We serve this with rice and the sauce that slides off the chicken flavours it. Oh so delectable!
We made this as kebabs. We loved the chicken but weren’t as big of fans of the orange sauce. I would make this for the chicken part again.
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